Paprika-Schnitzel with mushrooms

Name: Paprika-Schnitzel with mushrooms
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp salt, black pepper; 2 red peppers; 1 collar Spring onions; 500 g Mushrooms; 4 (150 g each) Pork cutlet or saddle steak; 2-3 TABLESPOONS Oil; 1 TEASPOON sweet marjoram; 1-2 TEASPOONS Sweet peppers; 200 g Whipped cream; 1 TEASPOON clear broth (instant); 3 TABLESPOONS dark sauce thickener

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp salt, black pepper
2 red peppers
1 collar Spring onions
500 g Mushrooms
4 (150 g each) Pork cutlet or saddle steak
2-3 TABLESPOONS Oil
1 TEASPOON sweet marjoram
1-2 TEASPOONS Sweet peppers
200 g Whipped cream
1 TEASPOON clear broth (instant)
3 TABLESPOONS dark sauce thickener

Directions

1
Peel and wash the potatoes, cover and cook in salted water for about 20 minutes. Clean, wash and chop the peppers and spring onions. Clean mushrooms, wash if necessary and cut in half depending on size
2
Wash the meat and pat dry. Heat oil in a large pan. Fry the escalopes on each side for about 3 minutes. Season with salt, pepper and marjoram. Take out
3
Fry the mushrooms in the hot frying fat. Fry the bell peppers and spring onions briefly. Season with salt, pepper and paprika
4
Pour on 300 ml water and cream, bring to the boil. Stir in stock and sauce thickener. Add meat to the sauce and heat. Season to taste again. Serve everything. Add potatoes
5
The sauce tastes great with 3-4 normal onions instead of spring onions