Paprika – Schnitzel – Pan
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large pork schnitzel
- 1 kg paprika, frozen or fresh peppers (net weight)
- 2 onions)
- 0.5 liter ½ vegetable stock
- 1 cup sweet cream
- 1 small Can / s tomato paste
- 4 port. Pasta, rice or potatoes (to taste)
- Paprika granules
- salt and pepper
- 0.5 teaspoon ½ sugar
- Sauce thickener, dark
- margarine
- Broth, grains
Print Recipe
Pin Recipe Instructions
- Cut the pork schnitzel into small strips and season with paprika, salt and pepper.
- In a pan with margarine, quickly fry the meat well over high heat.
- Briefly sear the frozen paprika schnitzel with the finely chopped onions in a separate saucepan in margarine or oil. Deglaze with vegetable stock and briefly bring to the boil. Simmer for about 30 minutes.
- In the meantime, prepare the pasta, rice or potatoes.
- Add the fried schnitzel strips, cream and tomato paste to the bell pepper and mix everything well. Bring to the boil briefly and thicken with a little dark sauce thickener. Season to taste with salt, pepper, sweet paprika, granulated Maggi stock and a little sugar.
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