Yield: 4 servings
Measure | Ingredient |
---|---|
1 tablespoon | Oil |
400 grams | Pork schnitzel; cut into strips |
1 large | Onion; sliced |
3 | Celery stalks; sliced |
1 | Garlic clove; crushed |
1 pack | MAGGI Beef & Country Vegetable Soup Mix |
1 cup | Water; approximately |
¼ teaspoon | Dried thyme |
1 tablespoon | Tomato paste |
⅛ teaspoon | Cayenne pepper |
1 | Green pepper; sliced |
2 | Tomatoes; skinned, seeded and |
; chopped | |
Freshly ground black pepper |
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.