Mushroom, pepper, red wine vegetable sauce with pasta or rice

Ingredients for 4 servings:

• 3 bell peppers
• 2 tsp vegetable broth
• 2 tbsp extra virgin olive oil
• 2 tsp paprika powder, hot
• 1 tsp sweet paprika powder
• 1 tsp curry
• 1 ½ tsp Fondor
• 2 m.-sized onion(s)
• 500 g mushrooms, fresh
• 250 ml red wine, dry
• 150 ml water or milk
• 1 clove(s) garlic
• 1 cup of natural yogurt
• some sauce thickener
• 50 ml tomatoes, pureed

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First, clean and finely chop the vegetables and set them aside. In a bowl, combine the onions and crushed garlic in the spices and oil, then let them simmer. In the meantime, slice the mushrooms. Briefly sauté the onions in a sufficiently large pan, then add the peppers and mushrooms. Cook everything for about 3 minutes over medium heat, stirring constantly to prevent burning. Deglaze with red wine and water. Add the vegetable stock and simmer for another 10 minutes. Finally, add the neutral yogurt. If you like, you can also add some passata and/or tomato ketchup. If you prefer a thicker consistency, you could of course add a little sauce thickener—but that’s a matter of taste. If you like meat, I recommend schnitzel or veal strips!