Summary

Ingredients

• 600 g turkey schnitzel
• 2 teaspoons cornstarch
• 8 tablespoon soy sauce
• 1 onion (s)
• 300 g mushrooms
• 2 leeks
• 1 red pepper (s)
• 580 ml pineapple, cut into pieces
• 2 tablespoons oil
• salt
• Pepper, whiter
• 375 ml vegetable stock, (instant)
• 3 tablespoon tomato ketchup
• 2 tablespoon vinegar (sherry vinegar)
• 1 tablespoon sugar
• Sherry, possibly 2 - 3 tablespoon

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Instructions

1. Combine the starch and soy sauce and mix with the meat, leave to stand for 5-10 minutes. Dice the onion and paprika, halve the mushrooms, cut the leek into rings. Drain the pineapple and collect the juice. Drain the meat and collect the marinade. Heat the oil in a wok (or in a large pan). Fry the meat all over until brown. Season with pepper and possibly salt and remove.
2. Fry the onion, leek, mushrooms, bell pepper and pineapple in the frying fat for about 5 minutes. Deglaze with the stock and marinade. Bring to the boil and add about 6 tablespoons of pineapple juice, ketchup and vinegar. Season to taste with soy sauce, pepper, sugar and possibly sherry. Add the meat and heat.
3. Rice, e.g. basmati, tastes good with it.