Gypsy schnitzel from the oven recipe

Ingredients (for 6 persons):
500-600 g assorted bell peppers
200 grams of onions
2 cloves of garlic
6 Large Schnitzels (Approx. 150 g)
6 – 7 tablespoons of oil
1-1 1/2 tsp dried oregano
ground chilli
1/8 l plain meat broth
200 grams of whipped cream
1 can (425 ml) tomatoes
400-500 grams of pork meat
150 grams of grated medieval gouda cheese
fresh oregano
Preparation (120 minutes):
1. Clean, wash, and cut the bell peppers. Peel the onions and garlic. Cut onions in half and cut in half rings. Chopping garlic. Wash the schnitzel and drop them dry.
2. Heat 2 tablespoons of oil each in a large, high pan and fry the schnitzels in 2 servings turning over slowly. Season with salt and black pepper. Place in an oven-resistant shape with a lid. Add 2-3 tablespoons oil to hot frying fat.
3. Onions in turns, slightly tan, take out. Pepper strips, garlic and oregano steam in the frying fat. Add half of the onions again, season with salt, pepper and chili.
4. Wipe with broth and cream. Add tomatoes, crush a little and cook everything up. Simmer for 4-5 minutes. Form 6 flat meatballs from the mett and place a meatball on each schnitzel. Pour pepper cream over it and sprinkle with remaining onions and cheese.
5. In a preheated oven, lower rail (E-stove: 200 °C / convection: 175 °C / Gas: stage 3) approx. 1 1/2 hours of baking. Burn covered for the last 30-45 minutes. Possibly, sprinkled with fresh oregano and serve garnished. This is what bread tastes like.
Gypsy schnitzel from the oven recipe

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