John Myers
Pork Pan with Paprika
The perfect pork pan with paprika recipe with a picture and simple step-by-step instructions.
- 400 g Roast pork schnitzel
- 3 Peppers yellow
- 1 Beefsteak tomato fresh
- 1 Onion
- 2 Garlic cloves
- 0,5 teaspoon Coriander finely chopped
- 3 cm Tomato paste concentrated three times
- Sea-Salt
- Lemon pepper
- Broth
- Cream
- Wash the meat and cut into fine strips with the grain, season these strips vigorously with sea salt and lemon pepper
- Heat the pan and fry the meat until crispy, add the peeled and cut garlic and onion after about half the roasting time and sizzle with it.
- When everything is finely browned, pour a little broth and add the coriander and let the broth boil down again. During this time, cut the peppers into slices.
- When the liquid has boiled off, stir in the tomato paste, add the pepper slices and lightly brown, now add some more broth and simmer for about 5 minutes. Another tip: The pepper rings should still have a bit of bite and not be simmered to death.
- Due to time constraints, there were only bought gnocchis with it, but after cooking I roasted them in butter and served them with chopped herbs.
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