Beef Rolls Wrapped in Bacon with Mushroom Stuffing




Prep Time


Cook Time

These are rather retro but at the same time a superb family meal.


  • 6 pieces beef schnitzel (800g)
  • 6 rashers streaky bacon
  • 1½ teaspoons cooking oil, for frying
  • ½ cup red wine
  • 39g packet oxtail soup mix
  • 1½ cups water
  • ½ teaspoon ground black pepper
  • 1 tablespoon cornflour, if needed
  • 2 tablespoons water, if needed

Mushroom Stuffing

  • 2 teaspoons cooking oil
  • 1 onion – finely diced
  • 200g button mushrooms – finely diced
  • 2 cloves garlic – crushed
  • ½ teaspoon dried Italian herbs
  • ¼ teaspoon white pepper
  • 4 slices toast bread – made into breadcrumbs
  • ½ cup chicken stock


  • Preheat the slow cooker on low.
  • To make the Mushroom Stuffing, heat the oil in a large pan over a medium heat. Add the onion and mushrooms and sauté for 4–5 minutes.
  • Add the garlic, Italian herbs and white pepper. Cook for 1 minute.
  • Remove from the heat and stir in the breadcrumbs and stock.
  • Lay out the schnitzel pieces on a board. Divide the stuffing between the schnitzels and roll up.
  • Roll a rasher of streaky bacon around each and secure with a toothpick.
  • Heat the cooking oil in the same pan over a high heat. Sear the rolls on all sides. Transfer to the slow cooker.
  • Pour the wine into the hot pan and simmer for 2 minutes.
  • Whisk the soup mix with the 1½ cups water in a small bowl or jug.
  • Stir into the pan with the wine. Season with black pepper.
  • Pour the sauce over the beef rolls and cook on low for 5 hours. If the sauce needs thickening, mix the cornflour with the 2 tablespoons water and stir it into the sauce.