What are the main ingredients in German Beef Schnitzel Dinner?

Oil (cooking, olive or coconut), Water, Sugar/Sweetener/Honey, Paper Towel, Butter, Salt & Pepper

What is the nutritional information of German Beef Schnitzel Dinner?

Calories: 836, Carbs: 85 grams, Fat: grams, Protein: 56.1 grams, Sugar: 22.5 grams, Salt: 1409 grams

How do I prepare German Beef Schnitzel Dinner?

TOMATO & VEG SAUCE: Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion and peppers until soft, 4-5 minutes. Add the spicy rub and the grated garlic, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the vegetable stock, and 300ml of water. Simmer until the sauce has reduced, 12-15 minutes. Remove from the heat, mix through a sweetener (to taste), the crème fraîche, the beef slices, and seasoning. Sprinkle over the grated cheese and cover until melted. SEAR THE SCHNITZEL: Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. Remove from the pan, season, and thinly slice. GOLDEN CIABATTA: Slice the ciabatta squares into 2-3cm thin slices. Spread butter (optional) or oil over the slices. Place a pan over medium heat. When hot, toast the ciabatta slices until golden, 1-2 minutes per side. GUTEN APPETIT!: Bowl up the creamy beef and veg sauce. Serve the crispy bread slices alongside, ready to scoop and eat.

What should be prepared from my kitchen to make German Beef Schnitzel Dinner?

Oil (cooking, olive or coconut), Water, Sugar/Sweetener/Honey, Paper Towel, Butter, Salt & Pepper

German Beef Schnitzel Dinner

Germans have some of the best go-to recipes for sensational stews. Like this one, Chef! Made with thin beef schnitzel slices embraced by a rich tomato passata & vegetable stock. Add flavours of garlic, crème fraîche & cheddar, plus crispy ciabatta to scoop up the goodness, and you’re sorted for dinner, Chef.

German Beef Schnitzel Dinner

with crispy ciabatta slices

Hands on Time: 25 - 50 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Schnitzel (without crumb)
Bell Pepper
Bell Peppers
Cheddar Cheese
Ciabattini Roll
Ciabattini Rolls
Creme Fraiche
Garlic Clove
Garlic Cloves
Onion
Onions
Spicy Herb Rub
Tomato Passata
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Water
Sugar/Sweetener/Honey
Paper Towel
Butter
Salt & Pepper

Serves 1

SEAR THE SCHNITZEL
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. Remove from the pan, season, and thinly slice.
TOMATO & VEG SAUCE
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion and peppers until soft, 4-5 minutes. Add the spicy rub and the grated garlic, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the vegetable stock, and 150ml of water. Simmer until the sauce has reduced, 12-15 minutes. Remove from the heat, mix through a sweetener (to taste), the crème fraîche, the beef slices, and seasoning. Sprinkle over the grated cheese and cover until melted.
GOLDEN CIABATTA
Slice the ciabatta square into 2-3cm thin slices. Spread butter (optional) or oil over the slices. Place a pan over medium heat. When hot, toast the ciabatta slices until golden, 1-2 minutes per side.
GUTEN APPETIT!
Bowl up the creamy beef and veg sauce. Serve the crispy bread slices alongside, ready to scoop and eat.

Beef Schnitzel (without crumb) - 150g
Onion - 1
Bell Pepper - 1
Spicy Herb Rub - 10ml
Garlic Clove - 1
Tomato Passata - 100ml
Vegetable Stock - 5ml
Crème Fraîche - 40ml
Cheddar Cheese - 20g
Ciabattini Roll - 1

Download the Recipe

Serves 2

SEAR THE SCHNITZEL
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. Remove from the pan, season, and thinly slice.
TOMATO & VEG SAUCE
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion and peppers until soft, 4-5 minutes. Add the spicy rub and the grated garlic, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the vegetable stock, and 300ml of water. Simmer until the sauce has reduced, 12-15 minutes. Remove from the heat, mix through a sweetener (to taste), the crème fraîche, the beef slices, and seasoning. Sprinkle over the grated cheese and cover until melted.
GOLDEN CIABATTA
Slice the ciabatta squares into 2-3cm thin slices. Spread butter (optional) or oil over the slices. Place a pan over medium heat. When hot, toast the ciabatta slices until golden, 1-2 minutes per side.
GUTEN APPETIT!
Bowl up the creamy beef and veg sauce. Serve the crispy bread slices alongside, ready to scoop and eat.

Beef Schnitzel (without crumb) - 300g
Onion - 1
Bell Pepper - 1
Spicy Herb Rub - 20ml
Garlic Clove - 1
Tomato Passata - 200ml
Vegetable Stock - 10ml
Crème Fraîche - 80ml
Cheddar Cheese - 40g
Ciabattini Rolls - 2

Download the Recipe

Serves 3

SEAR THE SCHNITZEL
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. You may need to do this step in batches. Remove from the pan, season, and thinly slice.
TOMATO & VEG SAUCE
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion and peppers until soft, 5-6 minutes. Add the spicy rub and the grated garlic, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the vegetable stock, and 450ml of water. Simmer until the sauce has reduced, 15-20 minutes. Remove from the heat, mix through a sweetener (to taste), the crème fraîche, the beef slices, and seasoning. Sprinkle over the grated cheese and cover until melted.
GOLDEN CIABATTA
Slice the ciabatta squares into 2-3cm thin slices. Spread butter (optional) or oil over the slices. Place a pan over medium heat. When hot, toast the ciabatta slices until golden, 1-2 minutes per side.
GUTEN APPETIT!
Bowl up the creamy beef and veg sauce. Serve the crispy bread slices alongside, ready to scoop and eat.

Beef Schnitzel (without crumb) - 450g
Onions - 2
Bell Peppers - 2
Spicy Herb Rub - 30ml
Garlic Cloves - 2
Tomato Passata - 300ml
Vegetable Stock - 15ml
Crème Fraîche - 125ml
Cheddar Cheese - 60g
Ciabattini Rolls - 3

Download the Recipe

Serves 4

SEAR THE SCHNITZEL
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. You may need to do this step in batches. Remove from the pan, season, and thinly slice.
TOMATO & VEG SAUCE
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion and peppers until soft, 5-6 minutes. Add the spicy rub and the grated garlic, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the vegetable stock, and 600ml of water. Simmer until the sauce has reduced, 15-20 minutes. Remove from the heat, mix through a sweetener (to taste), the crème fraîche, the beef slices, and seasoning. Sprinkle over the grated cheese and cover until melted.
GOLDEN CIABATTA
Slice the ciabatta squares into 2-3cm thin slices. Spread butter (optional) or oil over the slices. Place a pan over medium heat. When hot, toast the ciabatta slices until golden, 1-2 minutes per side.
GUTEN APPETIT!
Bowl up the creamy beef and veg sauce. Serve the crispy bread slices alongside, ready to scoop and eat.