Schnitzel Pan with Forest Mushrooms

• Cut the zucchini and carrots into large slices. Quarter the onion. Put everything together in a saucepan without adding any oil. Also put some of the forest mushrooms on the bottom of the saucepan. Meanwhile, soak the dried porcini mushrooms in a little lukewarm water. If you have fresh ones from the forest, you should of course definitely use this. Dried ones, however, produce a more intense mushroom taste.
• Season the meat on both sides with salt and pepper. Spread on the vegetable and mushroom bed. Spread on top of the remaining mushrooms.

For the sauce

• Mix the Rama Cremefine, Rama Cremefresh and the vegetable stock together. Add the soaked porcini mushrooms to the sauce with the water. Cut the garlic cloves into fine slices and mix in. Add the paprika powder. If you want a more intense paprika flavor, you can add roasted paprika.
• Pour the sauce over the vegetables, mushrooms and meat so that everything is well covered. Preheat the oven to 200 degrees. Let the whole thing stew at 180 degrees for about 1 to 1.5 hours with the lid closed. Then check whether the meat is nice and soft and juicy. You have to be able to cut it with a fork. If not, go into the tube again and be patient. Finally, season everything with salt and pepper.
• Cook the rice according to the package insert. Mix the butter into the rice so that it doesn't stick together. Well got it.
• All kinds of vegetables are conceivable as alternatives. But I would only add broccoli 20 minutes before the end of the cooking time, otherwise it would only get mushy.