Jägerschnitzel casserole

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean mushrooms, wash if necessary. Onions peel, dice. Wash and halve or quarter the tomatoes. Wash the meat, dab dry. Season with salt and pepper. Turn in 3 tablespoons of flour, tap off a little

2. 2

   Heat the oil in a large frying pan. Brown the meat for 1-2 minutes on each side, remove. Sauté the mushrooms in the frying fat. Fry the onions briefly. Season with juniper, laurel, marjoram, paprika, salt and pepper

3. 3

   Stir in tomato paste. One go. Sprinkle with flour and sauté. Stir in 300 ml water, cream and stock. Bring to the boil, simmer for about 5 minutes. Season to taste with salt and pepper. Add tomatoes

4. 4

   Place the escalopes in a greased casserole dish. Pour the sauce over it. Place bacon on top. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 50-60 minutes. Cover after 25-30 minutes. Boiled potatoes or spaetzle taste good with it

5. 5

   Although the ingredients are already cooked, the casserole takes about 1 hour in the oven. So the escalopes become nice and tender. Also works great with chops

Nutrition Facts

KCAL
510 kcal

CARBS
14 g

FATS
28 g

PROTEINS
48 g