Yield: 4 servings
|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|
|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.
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