Paprika cream sauce

Ingredients for 1 servings:

• 2 bell peppers
• 1 onion(s)
• some oil
• Paprika powder, sweet
• 200 ml milk
• n. B. Broth powder
• ½ pack of cream cheese with paprika and pepper (e.g. from Brunch, 200 g)
• salt and pepper
• possibly flour to thicken

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

for meat, fries and vegetarian dishes

Dice the bell peppers and onions and sauté them in hot oil in a pan until translucent. Season the vegetables with paprika powder and deglaze with the milk. Carefully add the powder to the broth first; you can adjust the seasoning to taste. Then add the cream cheese and simmer for about 8-10 minutes, until the peppers are soft. Season the sauce with salt and pepper. If the sauce is too runny, gently thicken it with flour mixed with cold water. If you don’t like it spicy, you can also use the tomato and ricotta cream cheese; this will make the sauce milder. The sauce tastes great not only with schnitzel, but also with vegetarian tofu or simply with fries.