Hunter's schnitzel casserole

Ingredients for 4 servings:

• 750 g mushrooms, small
• 2 m.-sized onion(s)
• 125 g cherry tomatoes or small tomatoes
• 4 pork schnitzels (175 g each)
• Salt and pepper, black
• 3 tbsp flour
• 20 g flour
• 3 tbsp oil
• 4 juniper berries
• 1 bay leaf
• 1 tsp marjoram, dried
• ¼ tsp sweet paprika powder
• 2 tsp tomato paste
• 200 g whipped cream
• 1 tsp vegetable broth
• 4 slices of bacon (breakfast bacon)
• Fat, for the shape

Instructions

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

Clean the mushrooms and wash if necessary. Peel and dice the onions. Wash the tomatoes and halve or quarter them. Wash the meat and pat dry. Season with salt and pepper. Toss in 3 tablespoons of flour, pat dry. Heat the oil in a large pan. Brown the meat for 1-2 minutes on each side, then remove. Brown the mushrooms in the frying fat. Briefly fry the onions. Season with juniper, bay leaves, marjoram, paprika, salt, and pepper. Stir in the tomato paste. Sprinkle 20g of flour over the meat and sauté. Stir in 300ml of water, cream, and stock. Bring to a boil and simmer for about 5 minutes. Season with salt and pepper. Add the tomatoes. Place the schnitzel in a greased baking dish. Pour the sauce over it. Place the bacon on top. Bake in a preheated oven (200°C/400°F) for 50-60 minutes. Cover after 25-30 minutes. Boiled potatoes or spaetzle go well with it.