Summary

Ingredients

• 300 g onion (s)
• 2 cloves garlic)
• 3 bell pepper (s)
• 900 g pork schnitzel, (or more- fillin portion)
• 3 tablespoon vegetable oil
• salt and pepper
• 250 g tartare
• Herbs, Italian dried
• 150 ml water
• 200 g cream, (you can cook with finesse)
• 1 can tomato (s), diced
• 2 teaspoons vegetable stock, instant
• Spice (s), your own choice
• 100 g cheese, rated up to 30% fat

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Instructions

1. Peel the onions and garlic. Clean the peppers and cut into strips with the onions and finely chop the garlic.
2. Wash the schnitzel and pat dry. Fry vigorously in 2 tablespoons of oil in a large pan. Season with salt and pepper and place in a baking dish. Fry the onions in the frying fat while stirring until golden brown and remove.
3. Heat 1 tablespoon of oil in the pan, fry the tartar in it and season with salt, pepper and the Italian herbs. Add the peppers and garlic and fry for about 5 minutes. Mix in half of the onions. Stir in the water, the chopped tomatoes that you are allowed to cook with finesse and the vegetable stock powder, bring to the boil and simmer for a few minutes. Season with spices of your own choice. Spread the mixture over the schnitzel and sprinkle with the remaining onions and cheese.
4. Cover and simmer in the oven (fan oven approx. 175 ° C, electric stove approx. 200 ° C) for approx. 60 minutes. Remove the lid and bake again for about 20 minutes until the cheese is brown.
5. Go with boiled potatoes (charge extra!)
6. WW- 7P with meat as a filling portion