Cut meat into cubes. Peel and chop the onions. Fry meat and onions in hot light butter.
Cut mushrooms into slices. Peel tomatoes. Cut half into slices and add to meat with mushrooms. Add water. Cook on low heat for 40 minutes. Take out meat.
Season with salt, bell pepper and paprika. Cut remaining tomatoes into cubes and mix with meat.
Cut the tops of the peppers into small pieces. Hollow out and rinse. Fill with meat and tomato mixture. Put the lid on. Cook in the sauce for half an hour on a low heat. Remove the pods and keep warm. Mix cornstarch with condensed milk. Thicken sauce with it. Pour through a sieve. Season with Tabasco sauce.
Serving:
As a beverage:
Menu 1/133
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