Chili Cream Shredded
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g pork schnitzel, diced
- 2 bell peppers, red, diced
- 6 onion (s), roughly diced
- 2 cloves garlic, finely diced
- 350 g sour cream, 10% fat
- 2 teaspoons vegetable stock, granulated
- 0.25 liter ¼ wine, red, dry
- salt and pepper
- 1 teaspoon honey
- 1 teaspoon fat, (olive oil or butter)
- Paprika powder
- curry
- Cayenne pepper
- Sauce (Ketjap Asin)
- Tabasco
Print Recipe
Pin Recipe Instructions
- Season the diced pork schnitzel with salt, pepper, paprika, curry and cayenne pepper.
- Heat the fat and fry the meat in portions. Add the coarse onion cubes and squeeze the garlic cloves. Pour some ketjap asin over the pan while searing. If necessary, dissolve the sediment again and again with a little red wine and continue to stew.
- In a second pan, fry the diced paprika, seasoning with paprika, salt and honey. Again, dissolve the set with a little red wine and then add the pepper cubes with the sediment to the meat. Scatter the vegetable stock, lower the temperature and then stir in the sour cream.
- Season to taste with the other spices, sprinkle with a little fresh chives if necessary. Oven-fresh white bread tastes best with it!
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