Altenessner Puszta sauce

Ingredients for 4 servings:

• 3 m.-sized onion(s)
• 3 bell peppers, colored
• 1 large jar of Hungarian-style paprika sauce with vegetables
• 100 g peas, frozen (more or less)
• 1 jar mushrooms, whole or sliced
• 1 small can of corn or frozen
• 125 ml meat broth
• 2 tbsp tomato ketchup
• salt and pepper
• Paprika powder
• oregano
• Herbs of Provence
• possibly cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Grandma’s recipe for bigger hunger!

Dice the onions or cut them into small wedges and fry them in any oil or margarine you like. Add the cleaned and medium-sized bell peppers and sauté for a few minutes. Now add the paprika sauce and sauté briefly. Deglaze with the meat broth and season with ketchup, salt, pepper, paprika, oregano, and Provençal herbs. Of course, any fresh herbs will do, too! Briefly sauté the frozen peas and mushrooms, adding the corn at the end. Don’t overcook; the peppers need to retain a bit of bite. If you like it rich, you can round off the dish with a little cream or even “extend” it with meat broth. Serve with any schnitzel, pan-fried dishes, bratwurst, meatballs, white bread, or fries. Freezes very well.