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.