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
German Beef Schnitzel Dinner
with crispy ciabatta slices
Hands on Time: 25 - 50 minutes
Overall Time: 35 - 60 minutes
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
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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">Beef and veg sauce. Serve the crispy bread slices alongside, ready to scoop and eat.
Beef/" title="View all our recipes with Beef at eCook">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
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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">Beef and veg sauce. Serve the crispy bread slices alongside, ready to scoop and eat.
Beef/" title="View all our recipes with Beef at eCook">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
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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">Beef and veg sauce. Serve the crispy bread slices alongside, ready to scoop and eat.
Beef/" title="View all our recipes with Beef at eCook">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
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/" title="View all our recipes with Beef at eCook">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/" title="View all our recipes with Beef at eCook">Beef and veg sauce. Serve the crispy bread slices alongside, ready to scoop and eat.
Beef/" title="View all our recipes with Beef at eCook">Beef Schnitzel (without crumb) - 600g
Onions - 2
Bell Peppers - 2
Spicy Herb Rub - 40ml
Garlic Cloves - 2
Tomato Passata - 400ml
Vegetable Stock - 20ml
Crème Fraîche - 160ml
Cheddar Cheese - 80g
Ciabattini Rolls - 4
Frequently Asked Questions
What is the preparation time for German Beef Schnitzel Dinner?
The preparation time for German Beef Schnitzel Dinner with crispy ciabatta slices is between 25 and 50 minutes.
What is the total time required to make German Beef Schnitzel Dinner with crispy ciabatta slices?
The total time required to make German Beef Schnitzel Dinner with crispy ciabatta slices is between 35 and 60 minutes.
How many servings does German Beef Schnitzel Dinner provide?
4 servings
What are the main ingredients in German Beef Schnitzel Dinner?
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
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?
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
How many calories does German Beef Schnitzel Dinner have?
836 calories
How much fat content does German Beef Schnitzel Dinner have?
grams
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