| 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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