Peppers – Onions – Vegetables

Summary

Ingredients

• 2 bell pepper (s)
• 1 medium onion (s)
• 2 tablespoons oil
• 1 tablespoon beef broth, instant
• 1 liter water
• 1 tablespoon cream cheese (brunch paprika-pepperoni)
• 1 tablespoon cornstarch
• herbs Provence

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Instructions

1. Cut the bell pepper and the onion into narrow strips or half rings and sweat in the oil. Sprinkle with beef broth and top up with water. Cook al dente.
2. Stir in the brunch, bind with cornstarch if necessary and then sprinkle with herbs. This goes well with spaetzle and chicken breast fillet.