Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Gypsy schnitzels with stew
 
 
4 ServingsPTM30 min

Gypsy schnitzels with stew


Spicy gypsy schnitzel with a stew of potato and paprika mix.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. 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.
  2. Meanwhile, cut a quarter of the onions and cut the rest of the onions in half rings.
  3. Heat the butter in a skillet and fry the onion rings in 20 minutes until golden brown.
  4. 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.
  5. In the meantime, halve the peppers, remove the stalk and seedlings and cut the flesh into small cubes (brunoise).
  6. Stamp the potatoes together with 100 ml of cooking liquid and the rest of the butter in the pan to a coarse puree.
  7. 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.
  8. 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.


Nutrition

675Calories
Sodium0% DV1.240mg
Fat43% DV28g
Protein56% DV28g
Carbs24% DV72g
Fiber44% DV11g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407