Hunter's schnitzel casserole

Ingredients for 2 servings:

• 2 schnitzels, pork, turkey or veal
• 1 onion(s)
• 400 g mushrooms
• 400 ml beef broth, instant
• 200 ml cream or crème fraîche
• 2 tbsp tomato paste
• 2 tbsp flour
• 2 slices of cheese (Gouda)
• n. B. Salt
• n. B. Pfeffer
• e.g. cayenne pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Schnitzel plain with mushroom sauce and cheese gratin

Peel and chop the onion finely. Clean and slice the mushrooms. Briefly sauté the onion in 1 tablespoon of butter and 1 tablespoon of olive oil, add the mushrooms and fry. Season with salt and pepper and continue frying until lightly browned. Add the tomato paste and fry briefly. Sprinkle with flour and then brown a little more. Deglaze with the stock and bring to a boil. Add the cream and simmer on low heat for about 20-30 minutes. Wash the schnitzels, pat dry, and season with salt, pepper, and cayenne pepper. Fry in a little clarified butter or oil for about 2-3 minutes on each side, remove from the pan, and place in a baking dish. Pour the sauce over the onion, top with a slice of cheese, and bake in the oven at 180°C until the cheese has melted.