Paprika escalope casserole
easy
45 mins
45 mins
Ingredients
- 600 g Turkey escalope in one piece
- 1 small green, red, yellow and orange peppers (approx. 150 g each)
- 3 medium-sized onions
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Flour
- 400 ml Vegetable broth (instant)
- 250 g Schmand
- 1/2 bunch Oregano
- 7-10 Tbsp Sweet peppers
- 1 pinch Sugar
- 75 g Mountain cheese
- 7-10 Tbsp Oregano
Directions
- 1
Wash the turkey meat, dab dry and cut into slices (à approx. 150 g). Quarter peppers, remove seeds, wash and cut into pieces. Peel and roughly dice onions. Heat the oil in a pan and fry the meat for about 10 minutes while turning. Take out and season with salt and pepper.
- 2
Sauté onions in the frying fat. Add paprika and fry. Dust with flour and sauté for about 1 minute. While stirring, deglaze with broth. Stir in sour cream, bring to the boil. Wash oregano, dab dry and chop finely, except for a little bit for garnishing. Season sauce with paprika powder, salt, pepper and 1 pinch of sugar. Stir in oregano. Grate cheese finely. Put the cutlets into an ovenproof casserole dish, pour the sauce over them and sprinkle with cheese.
- 3
Season sauce with paprika powder, salt, pepper and 1 pinch of sugar. Stir in oregano. Grate cheese finely. Put the cutlets into an ovenproof casserole dish, pour the sauce over them and sprinkle with cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Remove and serve garnished with oregano. Ciabatta tastes good with it
Nutrition Facts
530 kcal
15 g
28 g
46 g
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