John Myers
Contents
show
Schnitzel and Stir-fry Vegetables
The perfect schnitzel and stir-fry vegetables recipe with a picture and simple step-by-step instructions.
- 450 g Pork schnitzel
- Rapeseed oil
- 100 g Kat ham finely diced
- 2 big Onions
- 2 Garlic cloves chopped
- 4 small Carrots
- 1 Red pepper
- 3 Celery sticks
- 3 Spring onions fresh
- Tomato flakes
- Sea salt from the mill
- Black pepper from the mill
- 0,5 packet Gravy (dry powder)
preparation
- Cut the schnitzel into bite-sized pieces. Peel the onions and cut into pieces. Wash and quarter the peppers, remove the cores and partitions and cut into strips. Wash the celery and cut into small pieces. Clean the spring onions and cut into fine rings. Peel the carrots and cut into thin slices.
preparation
- Heat the oil in a vegetable pan or saucepan and fry the onions, garlic and ham in it. Add the meat a few minutes later and fry with it. When everything is slightly roasted, stir in the remaining vegetables and a few turns of the tomato flakes from the grinder, fry briefly, deglaze with 300 ml water, season with salt and pepper and let simmer for about 30 minutes with the lid closed.
- When the meat is done, add a little liquid, stir in the sauce powder, simmer for a few more minutes and season with salt and pepper.
Facebook Comments