Schnitzel

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 teaspoons vegetable oil
• 3 cups thinly sliced mushrooms
• 3 cups coarsely chopped red bell peppers
• 2 cups coarsely chopped onions
• 1 cup thinly sliced carrot
• 2 cloves garlic, minced
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 tablespoon all-purpose flour
• 1 teaspoon paprika
• 2 tablespoons water
• 1 lb lamb tenderloin
• 1/2 teaspoon fresh coarse ground black pepper
• 1/4 teaspoon salt
• cooking spray
• 6 ounces no yolk noodles, cooked (about 3 cups cooked)
• chopped fresh parsley (optional)

Recipe

• 1 heat oil in a large dutch oven over medium-high heat.
• 2 add mushrooms, bell pepper, onion, carrot and garlic; saute 10 minutes.
• 3 add tomatoes, cover reduce heat and simmer 20 minutes or untl vegetables are tender combine flour, paprika, and water in a small bowl.
• 4 stir into tomato mixture; cook 3 minutes or until slightly thick.
• 5 keep warm.
• 6 trim fat from lamb; cut lamb crosswise into 16 pieces.
• 7 place each piece between 2 sheets of heavy-duty plastic wrap, and flatten each piece to 1/4 inch thickness using a meat mallet or rolling pin.
• 8 sprinkle both sides of lamb with black pepper and salt.
• 9 place in a large nonstick skillet coated with cooking spray over medium-high heat until hot.
• 10 add lamb, cook 4 minutes on each side or until done.
• 11 serve vegetable mixture over noodles; top with lamb slices.
• 12 garnish with parsley, if desired.