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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Grains Jude2 4 servings

INGREDIENTS

1 tb Oil
400 g Pork schnitzel; cut into strips
1 lg Onion; sliced
3 Celery stalks; sliced
1 Garlic clove; crushed
1 pk MAGGI Beef & Country Vegetable Soup Mix
1 c Water; approximately
1/4 ts Dried thyme
1 tb Tomato paste
1/8 ts Cayenne pepper
1 Green pepper; sliced
2 Tomatoes; skinned, seeded and
; chopped
Freshly ground black pepper

INSTRUCTIONS

Heat the oil in a frying pan. Add the pork and brown over a high heat.
Remove the pork and set aside.
Add the onion, celery and garlic to the pan. Cook for 2-3 minutes.
Combine the soup mix, 1 cup water, thyme, tomato paste and cayenne pepper.
Add to the onion mixture. Bring to the boil, stirring, then simmer for 5
minutes. Stir occasionally.
Add the green pepper and tomatoes. Cook for 2 minutes.
Add the pork and cook over a low heat for a further 3-4 minutes or until
the pork is tender. If necessary, add a little extra water.
Season with black pepper. Serve immediately.
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