botos lumberjack schnitzel in cream sauce

Ingredients for 4 servings:

• 4 pork schnitzels
• 1 medium-sized onion(s), chopped
• 2 garlic cloves, finely chopped
• 1 tbsp tomato paste
• 2 tbsp flour
• 500 ml vegetable stock
• 100 g sour cream
• 1 bell pepper(s), diced
• 100 g mushrooms, sliced
• 100 g salami, diced
• 100 g bacon, diced
• 6 large potatoes, waxy
• 50 g butter
• 2 tsp garlic powder
• 2 tsp sweet paprika powder
• salt and pepper
• 4 tbsp vegetable oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

garnished with onions, peppers, mushrooms, salami and bacon, served with spicy potato wedges.

Pound the schnitzel and season with salt, pepper, and paprika, then sear in a pan with heated butter. Remove the schnitzel from the pan and set aside, covered with aluminum foil. Sauté the onions, garlic, bacon, and mushrooms in a pan with butter. Briefly sauté the salami and stir in the tomato paste, deglaze with the vegetable stock, and add the sour cream and paprika. Return the schnitzel with the cooking juices and simmer for 20 minutes. Sprinkle with parsley and season with salt and pepper. Preheat the oven to 180°C (fan oven). Wash, dry, and quarter the potatoes. In a bowl, mix the potatoes with 4 tablespoons of vegetable oil, 2 teaspoons of garlic powder, and 2 teaspoons of paprika. Place on a baking sheet lined with baking paper and bake for 30-40 minutes, turning occasionally.