Krümeltiger Neck Schnitzel
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 schnitzel (neck schnitzel), approx. 0 g
- 2 tablespoon olives, virgin
- 400 g tomato (s), chunky, from the can
- 300 g mushrooms, fresh
- 200 g beans, reen, cooked
- 1 teaspoon oregano, dried
- salt
- pepper from the grinder
- 2 pinches chili powder,
Print Recipe
Pin Recipe Instructions
- Cut the schnitzel into cubes of approx. 2 x 2 cm. Clean the mushrooms and cut them into slices. Heat a tablespoon of olive oil in the pan, stew the mushrooms in it for about five minutes and remove from the pan.
- Pour the remaining olive oil into the pan and fry the meat well on all sides. Then add the tomatoes, oregano, chilli and a little salt, bring to the boil and simmer over low heat for about 30 minutes. Then add the mushrooms and simmer for another 10 minutes. Finally, add the cooked green beans (I cooked them myself) and just heat them up. At the end, season again with salt, pepper and possibly chilli.
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