- 10-12 beef schnitzels
- 2 cup fresh breadcrumbs
- 75 g butter, chilled and grated
- 1/2 tsp crushed celery seeds, optional
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- grated rind of 2 lemons
- 1-2 onions, peeled and sliced
- 1 cup chopped prunes
- 1/4 cup flour
- 2 1/2 cup beef stock
- 1/4 cup redcurrant jelly, optional
- 1/4 cup HP or worcestershire sauce
- Turn the slow cooker on to low to pre-warm while preparing the ingredients. To make the stuffing, mix together the breadcrumbs, butter, celery seeds, thyme, oregano and lemon rind.
- Place one schnitzel on top of a piece of damp plastic wrap on a chopping board. Sprinkle the meat with a little water and cover with a second sheet of plastic wrap. Hit firmly with a mallet or rolling pin to flatten the schnitzels so they are an even thickness. The dampened plastic will help prevent the meat from tearing.
- Cut the schnitzels in half cross-wise.
- Place a spoonful of stuffing on each piece of beef and roll up to enclose the filling. Secure with a toothpick.
- If wishing to brown the ingredients, heat a dash of oil in a frying-pan and fry the beef olives until well browned. Brown the onion if desired.
- Put the beef olives, onion and prunes into the pre-warmed slow cooker.
- In a jug, mix together the flour, stock, redcurrant jelly if using and HP or Worcestershire sauce, and pour over the beef olives.
- Cover with the lid. Cook on low for 6-7 hours or on high for 3-4 hours.
- Serve the beef olives with seasonal vegetables.