| 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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