Puszta escalope

Name: Puszta escalope
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 pack (for 6 dumplings) Potato dumpling dough; half & half; 1 (150 g each) red, yellow and green peppers; 200 g Vegetable Onion; 4 (90 g each) Turkey escalope; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 TABLESPOONS Oil; 2 TABLESPOONS Paprika pulp; 2 TEASPOONS Instant Chicken Bouillon; 2 TABLESPOONS Cornstarch; 7-10 Tbsp Oregano

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 pack (for 6 dumplings) Potato dumpling dough; half & half
1 (150 g each) red, yellow and green peppers
200 g Vegetable Onion
4 (90 g each) Turkey escalope
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 TABLESPOONS Oil
2 TABLESPOONS Paprika pulp
2 TEASPOONS Instant Chicken Bouillon
2 TABLESPOONS Cornstarch
7-10 Tbsp Oregano

Directions

1
Mix the dumpling dough powder with a whisk in 375 ml cold water. Let the dough swell for 10 minutes. Clean, wash and cut the peppers into small pieces. Peel and chop onion.
2
Wash the meat, dab dry and season with salt and pepper. Form 8 small dumplings from the dumpling dough with moistened hands. Put them into plenty of boiling salted water, bring to the boil briefly, reduce heat and let them simmer for about 15 minutes.
3
Heat the oil and fry the escalopes for 2-3 minutes on each side. Remove and keep warm. Sauté onions and peppers in frying fat. Add paprika paste and sweat briefly. Deglaze with 450 ml water, add bouillon and simmer for 5 minutes.
4
Stir the starch with a little water until smooth. Bind the liquid with it, bring to the boil again. Season to taste with salt and pepper. Take out dumplings and let them drain. Arrange schnitzel with sauce and dumplings.
5
Serve garnished with oregano.