Jägerschnitzel – Casserole

Summary

Ingredients

• 750 g mushrooms, small
• 2 medium onion (s)
• 125 g cherry tomato (s) or small tomatoes
• 4 pork schnitzel, (175 g each)
• Salt and pepper, black
• 3 tablespoon flour
• 20 g flour
• 3 tablespoon oil
• 4 juniper berries
• 1 bay leaf
• 1 teaspoon marjoram, dried
• 0.25 teaspoon ¼ paprika powder, noble sweet
• 2 teaspoons tomato paste
• 200 g whipped cream
• 1 teaspoon vegetable stock
• 4 slices bacon (breakfast bacon)
• Fat, for the shape

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Instructions

1. Clean the mushrooms, wash them if necessary. Peel and dice the onions. Wash tomatoes and cut in halves or quarters. Wash meat, pat dry. Season with salt and pepper. Turn in 3 tablespoons of flour, knock off a little.
2. Heat oil in a large pan. Sear the meat in it for 1 - 2 minutes on each side, remove.
3. Fry the mushrooms in the frying fat. Fry the onions briefly. Season with juniper, bay leaf, marjoram, paprika, salt and pepper. Stir in tomato paste. Dust over 20 g of flour and sweat. Stir in 300 ml of water, cream and stock. Bring to the boil, simmer for about 5 minutes. Season to taste with salt and pepper. Add tomatoes.
4. Place the schnitzel in a greased baking dish. Pour the sauce over it. Place bacon on top. Bake in a hot oven (electric stove 200 °) for 50 - 60 minutes. Cover after 25-30 minutes. Boiled potatoes or spaetzle go well with this.