Schnitzel pot \"hunter's style\"

Name: Schnitzel pot \"hunter's style\"
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g small mushrooms; 2 medium-sized onions; 75-100 g streaky smoked bacon; 4 (150 g each) Pork escalope; 2-3 TABLESPOONS oil, salt, pepper; 7-10 Tbsp Grease; 1-2 TEASPOONS clear soup; 1 TEASPOON dried thyme; 250 g Schmand; 1 coated Tsp Cornstarch; 7-10 Tbsp Thyme

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g small mushrooms
2 medium-sized onions
75-100 g streaky smoked bacon
4 (150 g each) Pork escalope
2-3 TABLESPOONS oil, salt, pepper
7-10 Tbsp Grease
1-2 TEASPOONS clear soup
1 TEASPOON dried thyme
250 g Schmand
1 coated Tsp Cornstarch
7-10 Tbsp Thyme

Directions

1
Cleaning mushrooms, washing them. Peel and slice the onions. Finely dice bacon
2
Rinse the escalopes if necessary, dab dry and cut in half. Fry in hot oil in a large pan for 1-2 minutes on each side in portions. Season and place in a greased ovenproof dish
3
Fry bacon in hot frying fat until crispy. Take out 1 tablespoon. Put onions and mushrooms in the pan and fry until golden brown. Season with pepper and possibly salt. Stir in 3/8 l water, broth and thyme. Bring to the boil and simmer for 1-2 minutes. Stir 200 g sour cream and starch until smooth. Stir into the sauce and bring to the boil again briefly. Season to taste and pour over the escalopes
4
Gratinate in the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for 10-12 minutes. Place the rest of the sour cream on top, sprinkle with the remaining bacon and garnish
5
Drink: cold beer