Puszta escalope with paprika

Name: Puszta escalope with paprika
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 40 g Long grain rice, salt; 2 small peppers; 1 medium onion; 1 Garlic clove; 1-2 stem(s) fresher or; 1/2 TEASPOON dried thyme; 100 g lean; 7-10 Tbsp Pork escalope; 1/2 tsp (3 g) Oil; 7-10 Tbsp black pepper; 7-10 Tbsp Rose pepper or; 7-10 Tbsp Cayenne pepper; 1 TEASPOON Tomato paste; 2-3 stem(s) Parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

40 g Long grain rice, salt
2 small peppers
1 medium onion
1 Garlic clove
1-2 stem(s) fresher or
1/2 TEASPOON dried thyme
100 g lean
7-10 Tbsp Pork escalope
1/2 tsp (3 g) Oil
7-10 Tbsp black pepper
7-10 Tbsp Rose pepper or
7-10 Tbsp Cayenne pepper
1 TEASPOON Tomato paste
2-3 stem(s) Parsley

Directions

1
Cover the rice in approx. 1/8 l boiling salted water and let it swell at low heat for approx. 20 minutes
2
Clean, wash and quarter the peppers lengthwise. Peel onion and garlic and chop finely. Wash the thyme and pluck the leaves
3
Wash the meat and pat dry. Heat oil in a coated pan. Fry the meat for 4-5 minutes on each side. Season with salt, pepper and rose pepper. Take out and keep warm
4
Sauté onion and garlic in the frying fat. Add paprika and steam for 3-4 minutes. Stir in tomato paste and briefly sauté
5
Season with thyme, salt, pepper and rose paprika. Deglaze with 100 ml water, bring to the boil and simmer for another 3 minutes. Wash parsley, chop finely and fold into the rice. Arrange everything