Beef Schnitzel Rolls
Serves 16
Ingredients:
125g Dijon mustard
1.8kg beef schnitzel
100ml vegetable oil
700g Barker’s Professional Goulash Meal Sauce
350ml low sodium beef stock
200g unsalted butter, diced
800g spinach leaves
Method:
Evenly spread the mustard on one side of the thin cut steak. Roll up into a tight bundle and secure with a toothpick.
Heat the oil in a skillet or large frypan and seal the schnitzel all over.
Place in a deep-sided pan, add the Barker’s Professional Goulash Meal Sauce and the beef stock. Bring to the boil and simmer with a lid on for 30 minutes.
When the meat has cooked through and is tender, heat two sauté pans, adding 100 grams of butter to each pan. Add half the spinach to each and toss in the butter until wilted.
Remove the toothpick from the schnitzel. Place the schnitzel on the spinach, top with the sauce and serve.
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