Gypsy schnitzels with stew

Peel the potatoes and cut into quarters. Boil the potatoes in a generous pan of water with salt, if necessary, for 20 minutes. Drain and collect the cooking liquid.

Meanwhile, cut a quarter of the onions and cut the rest of the onions in half rings.

Heat the butter in a skillet and fry the onion rings in 20 minutes until golden brown.

Add 300 ml of cooking liquid from the potatoes, the bouillon tablet, flour and paprika. Allow to reduce to a gravy in 2 min. With stirring.

In the meantime, halve the peppers, remove the stalk and seedlings and cut the flesh into small cubes (brunoise).

Stamp the potatoes together with 100 ml of cooking liquid and the rest of the butter in the pan to a coarse puree.

Add the pepper and chopped onion, spoon and heat the whole for another 3 minutes on low heat. Keep warm with the lid on the pan.

Fry the cutlets in the oil in 6 min. Until golden on medium heat. Times regularly. Serve the stew with the schnitzel and the gravy separately.