Beef Parcels with Tomato and Garlic Sauce
Schnitzel is great crumbed, but can also be stuffed and rolled, as in this tasty recipe.
- Blanch spinach in boiling salted water for 30 seconds. Drain and plunge into ice-cold water. Drain well and squeeze out as much liquid as possible with your hands.
- Lay out schnitzels on a bench-top and pound with a meat mallet to flatten. Season with salt and pepper and cover each schnitzel with a layer of spinach. Fold in sides and roll up to form long, thin parcels. Secure with string or small skewers.
- Heat a little oil in an ovenproof pan and brown beef parcels for 1 minute on all sides. Remove and place to one side. Add red wine to the pan and simmer for 3 to 4 minutes to reduce, stirring to remove sediment from pan. Add stock and tomato purée and bring to the boil, then simmer for 5 minutes. Return parcels to the pan so they fit snugly, and simmer gently for 10 minutes.
- Remove string or skewers and slice beef parcels to serve. Skim any fat from the surface of the sauce, then adjust seasoning before pouring sauce over beef parcels.