These are a little “fiddly” to prepare but well worth the effort. The beef is succulent with a divine sauce.

Ingredients

• 1 small onion, peeled and chopped
• 1 tblsp oil
• 300 grams minced pork
• 1 clove garlic, peeled and crushed
• 150 grams mushrooms, chopped
• 1 tblsp horseradish
• 2 tblsp Italian parsley, freshly chopped
• 6 beef schnitzels
• 50 grams butter
• 10 small shallots, peeled
• 3 tblsp flour
• 1½ cups red wine
• 1½ cups beef stock
• 2 tblsp Italian parsley, freshly chopped
• 250 grams small mushrooms

Method

1. Gently fry the onion in 1 tablespoon oil until soft but not brown, increase the heat and stir in the pork, garlic and mushrooms. Cook until the pork is golden, about 4-5 minutes.
2. Remove the pork mixture from the heat and add the horseradish and parsley, season with salt and pepper
3. Place each schnitzel one at a time on the board, cover with baking paper and beat with the base of a heavy pan. Place 3 tblsp of filling on each schnitzel, fold in the sides and roll up to form a neat parcel. Secure the parcel with string or small skewers.
4. Heat 2 tablespoons oil in a pan and brown the beef parcels on all sides. Add the butter to the residue oil and gently fry the shallots until golden. Stir the flour into the butter and cook until frothy. Gradually add the wine and stock, stirring continuously until the sauce thickens. Pour over the beef parcels and shallots, cover and cook at 180°C for 45 minutes.
5. Serve hot with your favourite vegetables, garnished with extra parsley.