Summary

Ingredients

• 2 kg schnitzel meat
• 7 medium onion (s)
• 2 glasses tomato peppers, cut into strips
• 2 glasses mushrooms, sliced (530g drained weight each)
• 1 packet peas, frozen (500g)
• 2 bottles chili sauce
• 1 liter whipped cream
• 500 ml ketchup, spicy curry ketchup
• 750 ml water
• 1 large tin pineapple
• Meat broth, grains
• Pepper, freshly ground
• salt

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Instructions

1. So everything comes together in a roaster, which can then also be pushed into the oven.
2. The oven feast is really the hit at every party of ours, the perfect midnight soup
3. Rinse the schnitzel with cold water, pat dry and cut into fine strips. A friendly butcher will be happy to do that too. Really fine stripes. Put the meat in a large, ovenproof saucepan, preferably a roaster. Season with salt, pepper and meat stock. I sprinkle the 3 ingredients over the meat and mix everything together.
4. Peel the onions, cut into cubes and add to the meat. Add the mushrooms with the liquid, the drained tomato pepper strips and frozen peas.
5. Drain the pineapple pieces, cut the pieces smaller if necessary, fill them up with the chilli sauce, cream and curry ketchup. Finally add water so that the soup is covered. Stir a little. Cover the pot and put it on the wire rack in the oven.
6. Top / bottom heat about 200 degrees
7. Hot air approx. 180 degrees not preheated
8. Gas 3-4 not preheated
9. About 1.5 hours
10. Stir in between, add some water if necessary.