tomato flesh

Ingredients for 4 servings:

• 4 lean schnitzels
• 6 potatoes
• 2 tbsp rapeseed oil
• 1 vegetable onion(s)
• 1 large can of tomatoes, peeled, approx. 800 g
• salt and pepper
• Thyme
• basil
• Parsley
• ½ cube of meat broth
• ½ tsp sugar, to taste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

a bit time-consuming, but worth it

Pound the schnitzels and season lightly with salt and pepper. Cut into bite-sized pieces. Briefly fry in a pan with rapeseed oil. Remove from the pan. Slice the onion and fry in the same pan until golden brown. Remove from the pan. Boil the potatoes for about 10 minutes, drain, and slice. Fry in the same pan, lightly season with salt and pepper. Add a little more rapeseed oil if necessary. Then remove from the pan. Chop the peeled tomatoes and bring them to a boil with their juices in the pan. Stir in the meat broth, a little sugar, salt, pepper, thyme, basil, and chopped parsley. Layer the potatoes, meat, and onion rings in an ovenproof dish. Pour the tomatoes over the top. Bake uncovered on the middle rack in an oven preheated to 200°C (top/bottom heat) for about 40 minutes. This dish is a bit time-consuming to cook, but it can be prepared in advance and baked the next day.