Mix for paprika cream escalope — with paprika, tomato, cream and white wine
With the MSG-free sauce powder from Oswald, creamy thickened sauces no longer require sorcery! Simply stir in, and you will soon be enjoying the delicious aroma of tomato, paprika, cream and white wine - just like you are accustomed to encountering in a fine restaurant.
Medallions, cutlets and chopped chicken, beef or veal are refined with this quick sauce. Those who like it racy can also use it to conjure up a piquant paprika cream cutlet.
Customer testimonials:
The mix is sensational with chopped beef, fresh onion, garlic, paprika and cornichons.
Daniela Meier, 4245 Kleinlützel
Lacto-vegetable
mini can 270 g |
SFr. 21.90 |
|
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Preparation
Sauté the escallops (season sparingly to taste) in a pan in hot oil, and remove from the pan. Halve the pepperoni, remove the seeds, wash and cut into strips. Braise gently in a pan, deglaze with water and leave to simmer for 5 minutes. Pour milk into mix for paprika cream escalope, add to the pan and allow to boil three minutes while stirring continuously. Place the escallops in the pan and leave to stand for 2 minutes. Serve paprika cream escalope.
Storage
Protect from heat and humidity!
Notices
Made in Switzerland
