Hunter's casserole

Ingredients for 4 servings:

• 750 g mushrooms
• 2 onions
• 125 g cherry tomatoes
• 4 pork schnitzels
• 1 pinch of salt
• 3 tbsp flour
• 3 tbsp oil
• 4 juniper berries
• 1 bay leaf
• 1 tsp marjoram
• 1 pinch of paprika powder
• 2 tsp tomato paste
• 200 ml whipped cream
• 1 tsp vegetable broth, instant
• 4 slices of breakfast bacon
• 1 pinch(s) of pepper
• 300 ml water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the mushrooms and wash them if necessary. Peel and dice the onions. Wash the cherry tomatoes and halve or quarter them. Wash the meat, pat dry, and season with salt and pepper. Then coat in 3 tablespoons of flour and shake off any excess moisture. Heat oil in a large pan. Brown the meat for 1 to 2 minutes on each side and remove. Now brown the mushrooms in the frying fat. Add the onions and fry briefly. Season with juniper berries, bay leaf, marjoram, paprika, salt, and pepper. Stir in the tomato paste, then sprinkle over 20g of flour and sauté. Now stir in 300ml water, cream, and vegetable stock. Bring to a boil and simmer for about 5 minutes. Season with salt and pepper and add the cherry tomatoes. Place the schnitzels in a greased baking dish and pour the sauce over them. Place the bacon on top. Bake in a preheated oven at 200°C for about 50 to 60 minutes, covering after 25 to 30 minutes.