<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Zutaten (F\u00fcr 6 Personen)<\/p>\n
500\u2013600 g bunte Paprikaschoten
\n200 g Zwiebeln
\n2 Knoblauchzehen
\n6 dickere Schnitzel (\u00e0 ca. 150 g)
\n6\u20137 EL \u00d6l
\nSalz
\nPfeffer
\n1\u20131 1\/2 TL getrockneter Oregano
\ngemahlener Chili
\n1\/8 l klare Fleischbr\u00fche
\n200 g Schlagsahne
\n1 Dose(n) (425 ml) Tomaten
\n400\u2013500 g Schweinemett
\n150 g geriebener, mittelalter Goudak\u00e4se
\nfrischer Oregano<\/p>\n
Zubereitung (120 Minuten)<\/p>\n
1.Paprikaschoten putzen, waschen und in Streifen schneiden. Zwiebeln und Knoblauch sch\u00e4len. Zwiebeln halbieren und in halbe Ringe schneiden. Knoblauch hacken. Schnitzel waschen und trocken tupfen.<\/p>\n
2.Jeweils 2 EL \u00d6l in einer gro\u00dfen, hohen Pfanne erhitzen und die Schnitzel in 2 Portionen unter Wenden kurz und kr\u00e4ftig anbraten. Mit Salz und Pfeffer w\u00fcrzen. In eine ofenfeste Form mit Deckel legen. 2\u20133 EL \u00d6l zum hei\u00dfen Bratfett geben.<\/p>\n
3.Zwiebeln unter Wenden darin leicht anbr\u00e4unen, herausnehmen. Paprikastreifen, Knoblauch und Oregano unter Wenden im Bratfett and\u00fcnsten. H\u00e4lfte der Zwiebeln wieder zuf\u00fcgen, mit Salz, Pfeffer und Chili w\u00fcrzen.<\/p>\n
4.Mit Br\u00fche und Sahne abl\u00f6schen. Tomaten zuf\u00fcgen, etwas zerkleinern und alles aufkochen. 4\u20135 Minuten k\u00f6cheln. Aus dem Mett 6 flache Frikadellen formen und auf jedes Schnitzel eine Frikadelle legen. Paprikarahm dar\u00fcbergie\u00dfen und mit restlichen Zwiebeln und K\u00e4se bestreuen.<\/p>\n
5.Im vorgeheizten Backofen, untere Schiene (E-Herd: 200 \u00b0C\/ Umluft: 175 \u00b0C\/ Gas: Stufe 3) ca. 1 1\/2 Stunden schmoren. Die letzten 30\u201345 Minuten zugedeckt schmoren. Eventuell mit frischem Oregano bestreut und garniert servieren.Dazu schmeckt Brot.<\/p>\n","protected":false},"excerpt":{"rendered":"
Probieren Sie unser Zigeuner Schnitzel aus dem Ofen: saftig, w\u00fcrzig und einfach zuzubereiten. Mit einer k\u00f6stlichen Paprika-Tomatensauce \u00fcberbacken, bietet…<\/p>\n","protected":false},"author":1,"featured_media":10432,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-1032","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-geflugel-fleisch-rezepte"],"yoast_head":"\n
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