Garlic cutlet with colorful vegetable pan

Ingredients for 4 servings:

• 4 chops
• 2 garlic cloves
• 1 small onion(s)
• some oil
• salt and pepper
• 2 carrots
• 1 large zucchini
• 4 large mushrooms
• 1 bell pepper
• 1 m.-sized onion(s)
• some soup vegetables, dried
• some vegetable broth
• some salt and pepper
• 1 tbsp curry powder
• 1 tsp paprika powder
• 2 tbsp tomato paste
• 1 tsp Worcestershire sauce
• some water

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 40 minutes

by Susanne and Marcus

For the cutlet: Finely dice the onion, press the garlic, and marinate with oil, pepper, and salt. Cover and let stand overnight. The vegetables: Dice the onion. Chop the carrots, zucchini, mushrooms, and bell peppers. Heat a little oil in a pan and fry the onions, then add the carrots. After 2-4 minutes, add the zucchini and bell peppers and continue to sauté. Now add the soup vegetables, curry powder, vegetable stock, pepper, salt, tomato paste, and Worcestershire sauce and simmer. Add a little more water if needed. Meanwhile, heat the pan for the cutlets with a little oil and add the cutlets. Remove some of the marinade beforehand to prevent it from burning and fry until cooked through. Meanwhile, add the mushrooms to the vegetables and cook until al dente. Season to taste. Serve.