Paprika Sauce – e.g. with Cutlet

Quarter the bell bell pepper, remove the seeds, rinse and chop. Sauté with the onions until colorless. Add the paprika powder and sugar.

Add the clear soup and cook the peppers for 10-12 minutes. Add the whipping cream, let it bubble up and blend it in a hand mixer.

Strain the sauce, season to taste with salt and freshly ground pepper and keep warm until ready to serve.

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