Preparation
1. Sear the meat:
Heat some oil in a large pan. Sear the schnitzels on both sides until golden brown. Remove from the pan and set aside.
2. Sauté veggies & bacon:
In the same pan, render the bacon bits. Finely chop the onion and garlic, then add them along with the mushrooms and bell pepper strips. Sauté until the vegetables are slightly softened.
3. Make the sauce:
Stir in the tomato paste and lightly roast it. Deglaze with the broth. Add the pickle strips. Season to taste with salt, pepper, paprika powder, and Tabasco or hot sauce.
4. Return meat to the pan:
Place the seared schnitzels back into the pan. Spoon the sour cream over the meat and mix everything gently.
5. Optional – gratinate:
If desired, sprinkle cheese over the dish and place it under the broiler for a few minutes until the cheese is melted and golden brown.
6. Serve hot:
Serve Bandit’s Meat hot – great with rice, noodles, or fresh baguette.
ADVERTISEMENT
