Puszta escalope with paprika

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
2.5 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 1
  • 40 g Long grain rice, salt
  • 2 small peppers
  • 1 medium onion
  • 1 Garlic clove
  • 1-2 stem(s) fresher or
  • 1/2 TEASPOON dried thyme
  • 100 g lean
  • 7-10 Tbsp Pork escalope
  • 1/2 tsp (3 g) Oil
  • 7-10 Tbsp black pepper
  • 7-10 Tbsp Rose pepper or
  • 7-10 Tbsp Cayenne pepper
  • 1 TEASPOON Tomato paste
  • 2-3 stem(s) Parsley

Directions

  1. 1

    Cover the rice in approx. 1/8 l boiling salted water and let it swell at low heat for approx. 20 minutes

  2. 2

    Clean, wash and quarter the peppers lengthwise. Peel onion and garlic and chop finely. Wash the thyme and pluck the leaves

  3. 3

    Wash the meat and pat dry. Heat oil in a coated pan. Fry the meat for 4-5 minutes on each side. Season with salt, pepper and rose pepper. Take out and keep warm

  4. 4

    Sauté onion and garlic in the frying fat. Add paprika and steam for 3-4 minutes. Stir in tomato paste and briefly sauté

  5. 5

    Season with thyme, salt, pepper and rose paprika. Deglaze with 100 ml water, bring to the boil and simmer for another 3 minutes. Wash parsley, chop finely and fold into the rice. Arrange everything

Nutrition Facts

KCAL
330 kcal
CARBS
39 g
FATS
6 g
PROTEINS
28 g

Categories & Tags

Main DishesDiet