Paprika-pepper creamed strips

Ingredients for 4 servings:

• 2 bell peppers, red
• 2 small onions
• 1 clove(s) garlic
• 1 tbsp tomato paste
• 1 tbsp hot pepper paste
• 1 tsp mustard
• 1 tsp, heaped pepper, green, pickled
• 2 tsp sweet paprika powder
• 750 ml vegetable stock
• 3 tbsp, heaped cornstarch
• 200 ml cream or sour cream
• oil
• salt and pepper
• 1 shot of cognac or brandy

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian

Wash and deseed the bell peppers, and dice or slice them into strips, if desired. Peel and chop the onions and garlic. I chop them finely. Stir the cornstarch and paprika paste into the vegetable broth. Heat a little oil in a non-stick pan and briefly sauté the chopped onions and garlic. Add the bell peppers and sauté for a few minutes. Add the green pepper, tomato paste, and mustard. Stir until evenly distributed and heat through. Add a dash of cognac or brandy and reduce briefly. Add the broth and starch mixture, bring to a boil, and simmer for a few minutes, stirring occasionally. Season to taste with paprika, salt, and pepper. Add the cream and heat gently, stirring occasionally, but do not boil. Season again after about 10 minutes. We use about 1 pinch of salt and about 1 teaspoon of black ground pepper. If the cream flavor is too overpowering at the end, stir in a little more paprika. The amount of green pepper can, of course, be adjusted to your taste. Instead of hot paprika paste, you can also use hot paprika powder. We serve this with 500g of spaetzle or rice. It’s enough for two people for two days.