Wednesday, July 25, 2012

Paprikaschnitzel (Schnitzel with Bell Peppers)

So much sauce and so little schnitzel - the best way!
Although the breaded Wiener schnitzel is the most commonly thought of when people think of Germany, there are many other varieties out there. We often make Jägerschnitzel which is a lot like Wiener Scnitzel except served with a creamy mushroom gravy. This week we wanted to try a new type of schnitzel. What we ended up with might just be her favorite type of schnitzel yet (and that is saying a lot!).

This makes enough sauce for 3-4 well-covered schnitzels

3-4 pieces of pork that can be flattened as schnitzel
1 bell pepper (red), in strips
3 cloves garlic
3 Tbs (EL) tomato paste
1 onion, cut in rings
1 can of diced tomatoes
1/2 Tbs (EL) oregano
1 Tbs (EL) salt
100 ml (~1/2 cup) whipping cream
2 Tbs (EL) oil
salt, pepper, paprika for seasoning  the meat

Preheat the oven to 220 C (430 F)

Flatten your meat and season on both sides with salt, pepper, and paprika. The cut the onion, garlic and bell pepper.

Heat the oil in a pan over medium-high heat. Once the pan is very hot, drop in your schnitzel and let brown on both sides. It does not matter how cooked it is, only that it gets a nice brown.

Remove the meat from the pan and place in an over-safe dish.

Return the pan to the stove and add the onions and bell pepper. Cook for a few minutes until they begin to soften. Add the garlic, tomatoes, 1 Tbs salt, oregano, and tomato paste. Let cook another few minutes until everything is well mixed and the onions and bell peppers and soft.

Add the whipping cream and mix well.

Pour the entire mixture over the meat and cover with foil.

Cook 30 minutes (keep covered the entire time).

Sorry, this photo does not give this meal justice!
 Serve with sp√§tzle or another traditional German side.

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