Creamy Paprika Pork Traybake - Recipe by Eva and Maria Konecsny

Ingredients

This dish is based on the forever-popular German meal of chicken in paprika-spiced cream. We grew up on this and it is still served by family when we go back to Germany to visit. There are many companies that make a ready-mix for this that is sold widely in German supermarkets, but I wanted to come up with something as good in taste but without the additives. It is so easy to throw together mid-week and is ideal for making the most of the Summer capsicum season - Maria

Ingredients:

500 mL thickened cream
2 Tbs tomato paste
600 g pork sirloin steaks, loin medallions or pork schnitzels, cut in half
1 red capsicum, deseeded and cut into strips
2 small red onions, halved and finely sliced

Herbs & spices:

2 Tbs sweet paprika*
1/2 tsp smoked paprika*
1/4 tsp freshly cracked black pepper*
1 tsp fine Himalayan pink salt*
1 tsp ground yellow mustard seeds*
1 tsp ground coriander seeds*
1/2 tsp ground fennel seeds*
1/2 tsp dried rosemary*
2 tsp dried summer savoury* (see Cook's Note)

Spätzle, potatoes or spirelli pasta, to serve

*Spice shortcuts
3 1/2 tsp Gewurzhaus Bavarian Roast Chicken Spice

Method

Preheat the oven to 180 C (fan-forced).

In a medium ovenproof dish, mix the cream and tomato paste with the herbs and spices until well combined.
Add the pork, capsicum and onion and gently fold them into the cream mixture so they are fully coated. Press them down a little into the cream.

Bake in the oven for 35 minutes, checking towards the end of cooking that the top isn’t burning. If it is, remove the dish briefly and push the meat and vegetables back down into the sauce.

Serve with buttered Spätzle, potatoes or spirelli pasta. Leftovers will keep in an airtight container in the fridge for a few days.

Cook's Notes:

If you don’t have summer savoury, you could substitute with thyme. For more vegetables, add two handfuls of cauliflower florets. Also delicious with chicken thighs in place of the pork.

Credits: This is an extract from Kindred by Maria and Eva Konecsny. Provided by Gewürzhaus

Photo Credits: This is an extract from Kindred by Maria and Eva Konecsny. Provided by Gewürzhaus