Greek Onion and Tomato Saucepan
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork schnitzel
- 1 orange peel, untreated, juice and zest
- 0.25 teaspoon ¼ cumin
- 3 bay leaves
- 4 garlic clove (s)
- 400 g onion (s)
- 4 tablespoon olive oil
- 150 ml meat stock
- 50 ml balsamic vinegar
- 1 stick cinnamon
- 500 g cocktail tomatoes
- 1 bunch parsley
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Cut the meat into cubes. Wash the orange with hot water. Rub the skin thinly, squeeze the fruit. Mix the orange peel and juice, cumin and bay leaves. Peel and squeeze the garlic. Pour the marinade over the meat and marinate for 15 minutes.
- Peel the onions and quarter or eighth depending on the size. Remove the pickled meat from the marinade and pat dry with kitchen paper. Heat the oil and briefly sear the meat in it. Stir in the onions and sauté briefly. Deglaze with the marinade, stock and vinegar. Stir in the cinnamon stick and let everything stand over low heat for 10 minutes.
- Wash and halve the tomatoes, add to the meat and cook for another 5 minutes. Wash the parsley, shake dry and roughly chop the leaves. Remove the cinnamon stick and bay leaves. Salt and pepper the stew. Add a pinch of sugar to taste.
- This fits e.g., Whole grain rice.
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