Wash and core the four peppers and cut them into large pieces. Peel and quarter the onions.
Sear the strips of meat with a little oil in a large pan. At the end of the roasting process, add the onion pieces so that they also get a light brown. Then deglaze with a good dash of white wine. Add the paprika strips and the chilli flakes and simmer with the vegetable stock under the lid for about 20 minutes. Mix in the cream and mustard towards the end. Then season well with pepper and salt. Add the marjoram, coriander and sage to taste.