Oven Pot
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 kg schnitzel meat, finely diced
- 500 g onion (s), diced
- 1 jar mushrooms, drained
- 1 can peas
- 1 can pineapple, diced
- 1 glass tomato peppers, cut into strips
- 250 g ketchup (curry ketchup)
- 250 g chilli sauce
- 0.5 liter ½ cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Season the pieces of meat with salt and pepper. Put in a large saucepan. Add the onions. Add the remaining ingredients one after the other with the stock (except for the mushrooms, these will be drained). First of all, add the pineapple pieces without adding the brew. Do not stir. Close the pot with the lid.
- Cook in a preheated oven at 200 ° C for about 1.5 hours. Let the pot cool down in the oven. Only then is it stirred and seasoned. If necessary, add some pineapple juice.
- Tips: The soup tastes particularly good if it permeates overnight until it is consumed.
- If all of the pineapple juice is used, the soup tastes very sweet.
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