Botos Natural Woodcutter in Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 pork schnitzel
- 1 medium onion (s), chopped
- 2 clove (s) garlic, finely chopped
- 1 tablespoon tomato paste
- 2 tablespoon flour
- 500 ml vegetable stock
- 100 g sour cream
- 1 bell pepper (s), diced
- 100 g mushrooms, sliced
- 100 g salami, diced
- 100 g bacon, diced
- 6 large potatoes, waxy
- 50 g butter
- 2 teaspoons garlic powder
- 2 teaspoons paprika powder, noble sweet
- salt and pepper
- 4 tablespoon vegetable oil
Print Recipe
Pin Recipe Instructions
- Beat the schnitzel and season with salt, pepper and paprika powder and fry in the pan in heated butter. Remove the schnitzel from the pan and set aside, covered with aluminum foil.
- Sauté the onions, garlic, bacon and mushrooms in a pan with butter. Briefly stir in the salami and tomato paste, deglaze with the vegetable stock and add the sour cream and paprika. Return the schnitzel with the gravy and let everything simmer for 20 minutes. Sprinkle with parsley and season with salt and pepper.
- Preheat the oven to 180 ° C fan oven. Wash, dry and quarter the potatoes. Mix the potatoes in a bowl with 4 tablespoons of vegetable oil, 2 teaspoons of garlic powder and 2 teaspoons of paprika powder. Place on a baking tray lined with baking paper, bake for approx. 30 - 40 minutes. From time to time to turn.
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