Hunter's schnitzel pan

Ingredients for 4 servings:

• 600 g pork schnitzel
• 3 carrots
• 1 stalk(s) leek
• 2 m.-sized onion(s)
• 300 g mushrooms
• 3 tbsp oil
• 200 g whipped cream
• 500 ml vegetable stock
• Sauce thickener, light
• salt and pepper

Instructions

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

Wash the meat, pat dry, and cut into strips. Peel the carrots, halve lengthwise, and cut into pieces. Peel and dice the onions. Wash the leeks and slice them into fine rings. Trim the mushrooms and halve or quarter them, depending on their size. Heat oil in a pan and brown the meat over high heat. Season with salt and pepper, then remove from the pan. Add the vegetables to the hot frying fat and brown vigorously. Add the stock and meat, and simmer gently for about 10 minutes. When the carrots have the right bite, add the cream and thicken with a sauce thickener. Season to taste with salt and pepper. Serve with rice or bread dumplings.