Red Pepper Cream Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 bell pepper (s)
- 1 onion (s)
- some oil
- Paprika powder, noble sweet
- 200 ml milk
- Broth powder
- 0.5 ½ pack cream cheese with paprika and chili peppers (e.g. from brunch, 200 g)
- salt and pepper
- possibly flour to thicken
Print Recipe
Pin Recipe Instructions
- Cut the bell pepper and the onion into small cubes and sauté 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 add seasoning to your liking. Then add the cream cheese and simmer the sauce for about 8-10 minutes until the diced peppers are soft. Season the sauce with salt and pepper. If the sauce is too runny, carefully thicken it with flour mixed with cold water.
- If you don`t like it spicy, you can also use the tomato-ricotta-cream cheese, then the sauce will be milder.
- The sauce tastes good not only with schnitzel, but also with vegetarian tofu or just with french fries.
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