John Myers
Ingredients for 6 servings:
- 300 g onion(s)
- 2 garlic cloves
- 3 bell peppers
- 900 g pork schnitzel (or more – filling portion)
- 3 tbsp vegetable oil
- salt and pepper
- 250 g tartar
- Herbs, Italian dried
- 150 ml water
- 200 g cream (You May Cook with Finesse)
- 1 can of tomatoes, chopped
- 2 tsp vegetable broth, instant
- Spice(s) of your choice
- 100 g grated cheese up to 30% fat
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
WW-suitable, 7* per portion with meat
Peel the onions and garlic. Clean the bell peppers and cut them into strips along with the onions, and finely chop the garlic. Wash the schnitzels and pat dry. Brown them vigorously in batches in 2 tablespoons of oil in a large pan. Season with salt and pepper and place in a casserole dish. Fry the onions in the frying fat, stirring until golden brown, then remove from the pan. Heat 1 tablespoon of oil in the pan, fry the tartar in it, and season with salt, pepper, and the Italian herbs. Add the bell peppers and garlic and fry for about 5 minutes. Stir in half of the onions. Stir in the water, chopped tomatoes, the “Du darf Kochen mit Finesse” (You May Cook with Finesse) and the vegetable stock powder, bring to a boil, and simmer for a few minutes. Season to taste with your choice of spices. Spread the mixture over the schnitzels and sprinkle with the remaining onions and cheese. Cover and braise in the oven (convection oven approx. 175°C, electric oven approx. 200°C) for approx. 60 minutes. Remove the lid and bake for another 20 minutes, until the cheese is browned. Serve with boiled potatoes (charge extra!). WW-7P with meat as a filling portion.
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