Recipes, Styling & Photos Emma Boyd

Serves 4, Prep Time 30 minutes, Cook Time 2 hours

 

1½ cups breadcrumbs (I used stale sourdough that I blitzed in the food processor)

150 g streaky bacon, thinly sliced

½ medium-sized red onion, finely diced

3 cloves garlic, minced

100 g prunes, pitted, thinly sliced

40 g parmesan cheese, finely grated

50 g butter, melted

1 tbsp rosemary, finely chopped

500 g beef schnitzel

2 tbsp olive oil

1 onion, cut into thin wedges

300 g carrot (2 large carrots), halved, sliced on the diagonal

1⅔  cups beef stock

1 cup red wine

 

Pre-heat the oven to 170°C. Put the breadcrumbs, bacon, onion, garlic, prunes, parmesan, butter and rosemary into a bowl. Season with sea salt and freshly ground black pepper and mix well.

On a clean chopping board or bench, bash the beef schnitzel to thin it out. It will roughly double in size. Cut each piece in half and arrange all the slices on a clean bench. Top each piece with the breadcrumb mixture along the long edge then fold in the sides and roll up to form a sausage shape. Secure at both ends with kitchen twine.

Heat the olive oil in a heavy-bottomed oven-proof pot with a lid. Over a high-heat, sear the beef olives on all sides until browned. You will need to do this in batches so that they don’t stew. Remove them from the pot as you go and put them on a plate. Add a little more olive oil into the pot then cook the onion wedges until translucent.  Return the beef olives to the pot along with the carrot and the bay leaves. Pour the stock and the wine into the pot,  put on the lid and cook for 2 hours. Serve on mashed potato or polenta with seasonal greens.