Baked meat rolls in yogurt sauce

Ingredients for 4 servings:

• 4 pork schnitzels or turkey schnitzels
• 1 red bell pepper(s)
• 1 can of tomatoes, chopped
• 1 cup yogurt, cream
• 2 tbsp butter
• 4 tsp mustard, medium hot
• 4 slice(s) cheese, for gratinating
• salt and pepper
• Sauce thickener, as required
• Paprika powder
• oregano

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

First, wash the schnitzels, pat dry, and lightly pound both sides. Season with pepper and salt and spread a teaspoon of mustard on each schnitzel. Deseed and slice the bell peppers. Distribute a few strips of bell pepper on each schnitzel, roll up the schnitzel, and secure with toothpicks or roulade pins. Melt the butter in a hot, sufficiently large pan. Brown the pork rolls well on all sides, then add the remaining bell pepper strips and fry briefly. Deglaze the pan with the chopped canned tomatoes and bring to a boil. Cover the pan and simmer for 45 minutes, turning the rolls occasionally. After 45 minutes, remove the pork rolls and keep warm. Stir the creamy yogurt into the tomato sauce and bring to a boil. Stir in the sauce thickener, boil for 2 minutes, and check if the sauce has the desired consistency; if not, add more sauce thickener. Season the sauce with salt, pepper, oregano, and paprika. Add the pork rolls back in, place a slice of cheese over each roll, and briefly bake the pork rolls. This step can be omitted; the meat tastes good without the cheese. I used Edam cheese. This goes well with pasta, as do potatoes or any other desired side dish.