Schnitzel lumberjack style

Ingredients for 4 servings:

• 1 tbsp oil
• 4 turkey schnitzels or pork schnitzels
• 150 g mushrooms, sliced
• 1 garlic clove(s), chopped
• 1 small onion(s), finely diced
• ½ bell pepper(s), cut into thin strips
• 250 ml beef broth
• 1 tbsp tomato paste
• ½ cup crème fraîche
• 1 tsp cornstarch to bind
• Thyme
• rosemary
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Heat the oil in a pan. Season the schnitzels with salt and fry them in the pan. Remove the schnitzels from the pan, season with pepper, and keep warm in the oven at approximately 60°C. Lightly fry the mushrooms, strips of bell pepper, and chopped garlic in the remaining oil in the pan. Add the stock and tomato paste and simmer over high heat for approximately 5 minutes. Mix the crème fraîche with the cornstarch, add, and simmer for 1 minute. Season with thyme, rosemary, salt, and pepper. Pour the sauce over the schnitzels.