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Gypsy schnitzels with stew
Spicy gypsy schnitzel with a stew of potato and paprika mix.
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Ingredients
Directions
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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.
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Meanwhile, cut a quarter of the onions and cut the rest of the onions in half rings.
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Heat the butter in a skillet and fry the onion rings in 20 minutes until golden brown.
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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.
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In the meantime, halve the peppers, remove the stalk and seedlings and cut the flesh into small cubes (brunoise).
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Stamp the potatoes together with 100 ml of cooking liquid and the rest of the butter in the pan to a coarse puree.
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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.
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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.
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Nutrition
675Calories
Sodium0% DV1.240mg
Fat43% DV28g
Protein56% DV28g
Carbs24% DV72g
Fiber44% DV11g
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