Ingredients for 4 servings
4 pork escalopes or chicken, turkey escalopes etc.
1 onion(s)
oil
1 pack of diced bacon, approx. 75 – 100 g, lean
1 package mushrooms, approx. 250 – 500 g, cut into thin slices
2 gherkins, possibly more, cut into strips
2 bell peppers, cut into strips
2 cloves garlic
250 ml broth
1 cup sour cream, approx. 200 g
2 tbsp tomato paste
Tabasco or hot pepper sauce or similar.
salt and pepper
Paprika powder, hot as a rose
possibly cheese
preparation
Season the schnitzel with salt and pepper and place in a casserole dish.
Fry the onion in a lightly greased pan. Add the bacon, mushrooms, gherkins and paprika and also sauté briefly. Then add the pressed garlic, pour in the broth, stir in the sour cream and tomato paste. Season with hot pepper sauce, salt, pepper and paprika powder. Pour the sauce over the schnitzels in the casserole dish.
Cook in a hot oven at 170 °C circulating air or 200 °C top/bottom heat for approx. 20 to 30 minutes, depending on the meat.
Variant for all cheese fans: sprinkle some grated cheese on top about 5 minutes before the end of the baking time.
This goes well with bread, pasta, rice and much more.