Gypsy schnitzel with knöpföpfinudeln

Name: Gypsy schnitzel with knöpföpfinudeln
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g red and yellow peppers; 100 g Shallots; 8 (à 75 g) thin escalope of pork; 7-10 Tbsp white pepper; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 200 ml Meat broth (instant); 75 ml Red wine; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Sweet peppers; 250 g Noodles (Knöpfli); 7-10 Tbsp Marjoram

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g red and yellow peppers
100 g Shallots
8 (à 75 g) thin escalope of pork
7-10 Tbsp white pepper
2 TABLESPOONS Oil
7-10 Tbsp Salt
200 ml Meat broth (instant)
75 ml Red wine
2 TABLESPOONS Tomato paste
7-10 Tbsp Sweet peppers
250 g Noodles (Knöpfli)
7-10 Tbsp Marjoram

Directions

1
Clean, wash and cut the peppers into strips. Peel and halve the shallots. Wash cutlets, dab dry and season with pepper. Heat oil in a pan. Fry the meat for about 3 minutes on both sides, remove, salt and keep warm.
2
Sauté the shallots and peppers in the frying fat and remove. Add stock, red wine and tomato paste to the roast and bring to the boil. Season with salt, pepper and paprika powder. Cook pasta in boiling salted water according to package instructions.
3
Drain the pasta and let it drain. Arrange the noodles, schnitzel and parrots together with the sauce on plates. Serve garnished with marjoram.