Cream ragout with spaghetti

Ingredients for 4 servings:

• 2 cloves garlic
• 1 bunch of parsley
• 250 g cream
• Salt
• Pepper, white
• Paprika powder, sweet
• 600 g pork schnitzel
• 40 g butter
• 100 ml white wine
• 100 g cream cheese spread
• ½ pack of light sauce

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Peel and finely chop the garlic. Wash and finely chop half the parsley. Mix the cream, garlic, and parsley. Season with salt, pepper, and paprika. Wash the meat, pat dry, and cut into cubes. Add it to the cream marinade and let it marinate for about 12 hours. Drain the meat, reserving the marinade. Heat the fat and sear the meat on all sides. Deglaze with wine, 1 cup of water (about 150ml), and the cream marinade, bring to a boil, and simmer for about 10 minutes. Stir the cheese and sauce powder into the ragout and bring back to a boil briefly. Season again to taste, if desired. Serve with spaghetti and a green salad.