Summary

Ingredients

• 600 g paprika (s), colored
• 200 g onion (s)
• 2 cloves garlic)
• 6 pork schnitzel, thicker ones (approx. 150 g each)
• 7 tablespoon oil
• salt and pepper
• 1 teaspoon oregano, dried
• Chilli, ground
• liter ⅛ meat broth, clear
• 200 g whipped cream
• 1 can tomato (425 ml)
• 500 g pork meat
• 200 g Gouda, medieval, rated
• Oregano, fresher for sprinkling and garnishing

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Instructions

1. First clean, wash and cut the peppers into strips. Then peel the onions and garlic. Halve the onions and then cut them into slices. Chop the garlic. Wash the schnitzel and pat dry.
2. Heat 2 tablespoons of oil each in a large, high pan and fry the schnitzel in 2 portions briefly and vigorously while turning. Season with salt and pepper. Then place in an ovenproof dish with a lid.
3. Add 2 - 3 tablespoons of oil to the hot frying fat. Lightly brown the onions while turning them, remove. Sauté the paprika strips, garlic and oregano in the frying fat. Add half of the onions again, season with salt, pepper and chilli. Deglaze with the stock and cream. Add tomatoes, chop up a little and bring everything to the boil. Simmer for 4 - 5 minutes.
4. Shape 6 flat meatballs out of the meat and place a meatball on each schnitzel. Pour the paprika cream over it and sprinkle with the remaining onions and cheese.
5. Braise in the preheated oven, lower rail (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 1 1/2 hours. Cook covered for the last 30-45 minutes.
6. Serve sprinkled and garnished with fresh oregano.