Altenessner Puszta Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 medium onion (s)
- 3 peppers, colored
- 1 large glass sauce (gypsy sauce with vegetables)
- 100 g peas, frozen ( also more or less)
- 1 glass mushrooms, whole or cut
- 1 small can corn or frozen food
- 125 ml meat stock
- 2 tablespoon tomato ketchup
- salt and pepper
- Paprika powder
- oregano
- Herbs Provence
- possibly cream
Print Recipe
Pin Recipe Instructions
- Dice the onions or cut into small wedges and fry them in any oil or margarine. Add the peppers, cleaned and cut into medium pieces, and cook for a few minutes. Now add the gypsy sauce and sauté briefly. Deglaze with the meat stock and season with the ketchup, salt, pepper, paprika, oregano and herbs of Provence. Of course, all fresh herbs are also suitable!
- Briefly sauté the frozen peas and mushrooms as well, only add the corn at the end. Do not steam too long, the peppers still need to retain a bit of bite.
- If you like it rich, you can round off the dish with a little cream, or lengthen it with meat broth.
- You can also serve schnitzel, pan-fried meats, bratwurst, meatballs, white bread or French fries. Freezes very well. Good Appetite!
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