Sliced ​​meat in paprika cream sauce

Ingredients for 4 servings:

• 500 g pork or poultry, shredded
• 1 red bell pepper(s)
• 1 onion(s)
• 200 ml cream
• 2 tbsp herbs (8-herb mixture, frozen) or similar herb mixture of your choice
• salt and pepper
• Paprika powder, sweet
• Paprika powder, hot
• broth, instant
• possibly chili powder
• possibly Maggi
• possibly milk, to lengthen the sauce
• Sauce thickener or flour for binding
• Oil, neutral, for frying

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Prepare the meat, bell peppers, and onions for the schnitzel. I recommend buying schnitzel instead of pre-cut meat, as it’s cheaper and the meat is usually juicier. After washing it thoroughly, cut it into the typical strips. Chop the onion into small cubes. Rinse the bell peppers thoroughly, deseed them, and cut them into pieces about 1 euro in size. Before you start these preparations, you can heat a pan (preferably non-stick) with a little oil. When the oil is hot, add the onions and fry until translucent. Then add the meat to the pan and fry until almost cooked through on all sides. Then add the bell pepper pieces and sweat them too. Season with pepper, sweet paprika, and hot paprika. If you like it a bit spicier, you can also use a bit of chili powder. Wait to add the salt until the meat is cooked and add the herbs at the end. Once everything is cooked and seasoned (don’t overcook the herbs, or they’ll quickly become bitter), add the cream and let it simmer for 2-3 minutes to absorb the spices. Season the sauce with a little broth or, if you like, Maggi seasoning, and thicken it at the end with a sauce thickener or flour. If you prefer a more gravy flavor, you can thin it out with milk. This goes well with a leaf salad and spaetzle.