Summary

Ingredients

• 1 tablespoon oil
• 4 turkey escalope or pork escalope
• 150 g mushrooms, sliced
• 1 clove (s) garlic, chopped
• 1 small onion (s), finely diced
• 0.5 ½ bell pepper (s), cut into thin strips
• 250 ml beef broth
• 1 tablespoon tomato paste
• 0.5 ½ cup crème fraîche
• 1 teaspoon cornstarch to thicken
• thyme
• rosemary
• salt and pepper

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Instructions

1. Heat the oil in a pan. Salt the schnitzel and fry in the pan. Remove the fried schnitzel from the pan, season with pepper and keep warm in the oven at approx. 60 ° C.
2. Lightly fry the mushrooms, the pepper strips and the chopped garlic in the remaining oil in the pan. Add the stock and tomato paste and let it simmer for about 5 minutes over high heat.
3. Mix the creme fraîche with the starch, add and simmer for 1 minute. Season with thyme, rosemary, salt and pepper. Pour the sauce over the schnitzel.