Fiery Schnitzel Pot

Name: Fiery Schnitzel Pot
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Potatoes; 2 red pepper; 150 g Onions; 2 Garlic cloves; 2 hot chilies; 100 g streaky smoked bacon; 3 Pork cutlet (100 g each); 2 TABLESPOONS Tomato paste; 400 g strained tomatoes; 2 can(s) (425 ml each) chunky tomatoes; 250 ml Vegetable broth; 7-10 Tbsp salt and pepper and sugar; 2 TABLESPOONS Rose hot peppers; 1 can(s) Mushrooms; 200 g Schmand; 7-10 Tbsp Lemon juice; 1/2 bunch Parsley

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Potatoes
2 red pepper
150 g Onions
2 Garlic cloves
2 hot chilies
100 g streaky smoked bacon
3 Pork cutlet (100 g each)
2 TABLESPOONS Tomato paste
400 g strained tomatoes
2 can(s) (425 ml each) chunky tomatoes
250 ml Vegetable broth
7-10 Tbsp salt and pepper and sugar
2 TABLESPOONS Rose hot peppers
1 can(s) Mushrooms
200 g Schmand
7-10 Tbsp Lemon juice
1/2 bunch Parsley

Directions

1
Wash, peel and chop the potatoes. Clean, wash, drain and cut the peppers into pieces. Peel and finely chop onions and garlic. Chop the chillies finely. Dice bacon. Cut escalope into strips.
2
Heat 2 tablespoons of oil in a large pot, crisply drain the bacon, fry the escalopes briefly and remove everything. Sauté potatoes, onions, garlic and chilli in the frying fat. Sauté with tomato paste.
3
Add strained and chunky tomatoes and stock, season with salt, pepper, sugar and rose hot peppers and simmer for about 15 minutes until the potatoes are almost done. Add mushrooms, paprika and schnitzel-bacon mix and bring to the boil. Let simmer for another 2 minutes. Season to taste with salt and pepper.
4
Wash parsley, shake dry, pluck off leaves and chop finely. Stir sour cream with lemon juice until smooth, mix with chopped parsley and season with salt, pepper and sugar. Serve the dip in a bowl with the schnitzel pot.