Turkey schnitzel – potato stew with vegetables

Ingredients for 4 servings:

• 4 turkey schnitzels or pork schnitzels
• 1 bottle of sweet cream
• 2 cubes of herb(s)
• Salt
• pepper
• Ginger powder, or fresh
• Soy sauce
• Spice mix (grill spice)
• 2 cloves garlic
• 1 spring onion(s)
• 2 handfuls of peas and carrots, frozen
• 1 small bell pepper(s), yellow
• 4 large potatoes
• broth
• Margarine, for frying
• n. B. Sauce thickener, light
• lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

To prepare: Dice the turkey schnitzel, peel and dice the potatoes, slice the onion into thin rings, dice the garlic, and cut the bell pepper into small, fine strips. Heat the margarine in a deep frying pan or roasting tin and brown the meat. Now add the potatoes, garlic, and onion and sauté. Season well with the barbecue spice, salt, pepper, ginger, and soy sauce. Top up with stock and bring to a boil. Add the diced herbs and stir until dissolved. Add the peas and carrots and simmer for about 20 minutes, allowing the stock to reduce. Then add the cream and bell peppers and simmer for another 15 minutes, stirring well every now and then. Take a sample of the potatoes to see if they are tender. Add a small squeeze of lemon juice. Thicken with a sauce thickener to the desired consistency and serve.