Ingredients
Servings
Serves 4
- For the filling:
- 1 2/5 kg minced beef
- 2 onions, finely chopped
- 50 g plain flour
- 2 tbsp tomato puree
- 2 tsp Schwartz ® Piri Piri Seasoning
- Approximately 20 cannelloni tubes
- For the sauce:
- 3 tbsp olive oil
- 3 onions, sliced
- 50 g cornflour
- 1 tbsp Schwartz ® Season-All Seasoning
- 1 1/5 beef stock
- 450 g mushrooms, sliced
- 175 g Cheddar cheese grated
Procedure
- For the filling, brown the mince and onion and drain off any excess liquid.
- Stir in the flour, tomato purée and the Schwartz for Chef Piri Piri Seasoning.
- Allow to cool slightly, then fill the cavities of the cannelloni tubes.
- For the sauce, fry the onion in the oil, until just beginning to colour.
- Stir in the cornflour, tomato purée and the Schwartz for Chef Season-All Seasoning.
- Gradually add the stock and bring to the boil, stirring.
- Add the mushrooms.
- Pour half the sauce into a large, greased shallow baking dish.
- Arrange the filled cannelloni tubes in a single layer on the sauce.
- Pour over the remaining sauce and scatter over the cheese.
- Cook in a pre-heated oven at 180ºC, 350ºF, Gas Mark 4 uncovered for 45 minutes.
- Recipe type: Beef
- Cuisine: Mediterranean
