Paprika schnitzel from the oven

Ingredients for 6 servings:

• 600 g bell pepper(s), colored
• 200 g onion(s)
• 2 garlic cloves
• 6 pork schnitzels, thicker (approx. 150 g each)
• 7 tbsp oil
• salt and pepper
• 1 tsp oregano, dried
• Chili, ground
• ⅛ liter meat broth, clear
• 200 g whipped cream
• 1 can of tomatoes (425 ml)
• 500 g pork mince
• 200 g Gouda, medium-aged, grated
• Oregano, fresh, for sprinkling and garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 15 minutes

First, clean, wash, and slice the bell peppers. Then, peel the onions and garlic. Halve the onions and then slice them. Chop the garlic. Wash the schnitzels and pat them dry. Heat 2 tablespoons of oil in a large, deep frying pan and fry the schnitzels briefly and vigorously, turning occasionally. Season with salt and pepper. Then place them in an ovenproof dish with a lid. Add 2-3 tablespoons of oil to the hot frying fat. Lightly brown the onions, turning occasionally, then remove. Sauté the bell pepper strips, garlic, and oregano in the frying fat. Add half of the onions and season with salt, pepper, and chili. Deglaze with the stock and cream. Add the tomatoes, chop them up a bit, and bring everything to a boil. Simmer for 4-5 minutes. Form the minced meat into 6 flat patties and place one on each schnitzel. Pour the paprika cream over the meat and sprinkle with the remaining onions and cheese. Braise in a preheated oven on the lower rack (electric oven: 200°C/ fan oven: 175°C/ gas mark 3) for approximately 1.5 hours. Cover and braise for the final 30-45 minutes. Sprinkle with fresh oregano and garnish, if desired. Approx. 810 kcal per serving.