Sliced Veal with Mushrooms and Bell Peppers

Ingredients

• 3 green bell peppers
• 2 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 300 g veal cutlets
• 200 g mushrooms
• 1 onion
• 2 tsp sunflower oil
• 2 tsp sweet paprika powder
• 250 ml vegetable broth
• 2 tbsp Sour cream
• 1 tsp finely chopped marjoram
• 1 sprig parsley

Instructions

1. 1.

   Halve the bell peppers, clean, wash, slice into wide strips and place on a baking sheet. Drizzle with olive oil and season with salt. Roast in the oven at 200°C (middle rack) for about 20 minutes.

2. 2.

   Slice the veal into narrow strips. Clean the mushrooms and cut them into thin slices. Peel and finely chop the onion.

3. 3.

   Heat oil in a non-stick pan and sear the veal over medium heat until browned. Season with herb salt and paprika powder. Add mushrooms and onion, stirring to brown.

4. 4.

   Deglaze with broth, cover, and simmer on low heat for 10 minutes. Stir in sour cream and marjoram. Plate with bell pepper strips and sprinkle parsley before serving.