Description
Zartes Schweinegeschnetzeltes in rauchiger Tomaten-Thymian-Sauce, begleitet von knackigen Paprika und würziger Zwiebel, serviert auf lockerem Reis – ein aromatisches, farbenfrohes Geschmackserlebnis.
Ingredients
Scale
- 1 Gemüsezwiebel
- 2 Knoblauchzehen
- 2 Paprikaschoten
- 100 g getrocknete Tomaten
- 750 g Schweineschnitzel
- Salz
- frisch gemahlener Pfeffer
- 1 TL Thymian
- 1–2 EL Gyros-Gewürz
- 3 EL Speiseöl
- 2 EL Tomatenmark
- 0,5 l Brühe
- 1 Becher Crème fraîche
- 200 g Sahneschmelzkäse
Instructions
- Begin by preparing all the vegetables: Peel and finely dice the vegetable onion and garlic cloves. Clean the bell peppers, remove the seeds and white membranes, and cut them into 1 cm cubes. Chop the dried tomatoes into small pieces about 0.5 cm in size. Set all prepared vegetables aside.
- Pat the pork schnitzels dry with kitchen paper to remove any excess moisture. Slice the meat into thin, even strips, ensuring consistent size for even cooking.
- Place the pork strips in a large bowl. Season generously with salt, freshly ground black pepper, thyme, and Gyros spice mix. Mix well to ensure all pieces are evenly coated with the spices.
- Heat half of the vegetable oil (about 1.5 tablespoons) in a wide, heavy-bottomed pot or deep skillet over medium heat. Once the oil is hot, add half of the pork strips, spreading them out in a single layer. Sear the meat, turning occasionally, until it develops a nice golden-brown color. Remove the first batch and repeat the process with the remaining pork strips, adding more oil if necessary. Set all browned meat aside.
- Add the tomato paste to the pot and roast it briefly, stirring constantly, for about 1 minute until it darkens slightly and becomes fragrant. This intensifies its flavor.
- Add the prepared bell pepper cubes, diced onion, garlic, and chopped dried tomatoes to the pot. Stir well to combine with the tomato paste and sauté for about 2-3 minutes until the vegetables begin to soften.
- Pour in the broth, scraping the bottom of the pot to deglaze and incorporate any browned bits for extra flavor. Return the seared pork strips (and any accumulated juices) to the pot. Mix everything thoroughly.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium. Stir in the crème fraîche and the processed cheese, ensuring they melt and create a creamy sauce. Let the dish simmer gently, uncovered, for about 10 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- After simmering, taste the dish and adjust the seasoning as needed with additional salt, pepper, or Gyros seasoning to your preference.
- Serve the Smoking Zeus Geschnetzeltes hot, ideally with freshly cooked rice. Optionally, garnish with chopped fresh herbs or a sprinkle of Gyros spice for extra flavor.
Notes
For best results, use high-quality pork schnitzel and freshly ground spices. You can substitute chicken or turkey if preferred. If you want a deeper flavor, marinate the meat with the spices a few hours in advance. Serve with fluffy rice, fresh salad, or pita bread for a complete meal. Leftovers keep well in the fridge and can be reheated gently over low heat.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
