Summary

Ingredients

• 8 beef schnitzel (approx. 500 g)
• 125 g bacon, cut into strips
• 1 celeriac, cut into x cm cubes
• 2 carrots, cut into 1 x 1 cm cubes
• 2 onion (s), cut into rings
• 1 clove (s) garlic, finely chopped
• 1 tablespoon tomato paste
• 75 ml red wine
• broth
• salt and pepper
• Marjoram, dried

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Instructions

1. In a heavy saucepan, drain the bacon over medium heat. Add the celery and carrot cubes as well as onions and garlic and sweat, remove.
2. Season the schnitzels with salt, pepper and a little marjoram and layer them alternately with the vegetables in the pan, the meat forms the finish.
3. Dissolve the tomato paste in the red wine and add. Pour in enough broth until everything is covered. Bring the contents of the pot to the boil, turn the heat back down and cover everything on a low flame for 1 1/2 - 1 3/4 hours.
4. Season the sauce to taste and, if desired, reduce it a little. This goes well with polenta and a salad.
5. My mother always seared the schnitzel before braising them. I`ve moved on to putting them on raw. You hardly notice any difference in taste, but you save yourself the fat splashes in the kitchen.