Hearty, aromatic and wonderful diverse – Paprika to Jägerart brings a colorful mixture delicate mushroomsfresh paprika and a spicy Tomato sauce On the plate. Through the fine bond with Flour and the strong grade of Caraway seeds the court receives its typically hearty taste. With freshly chopped Parsley refined, it fits excellently as Side dish to meat dishes or can also be wonderful as Vegetarian main course enjoy. This recipe is quickly prepared and a delicious memory of the versatile Kitchen of the GDR.
Number of portions
4 portions
Ingredients for peppers to Jägerart
- 750 g mushrooms
- 6 peppers
- 1 large onion
- 50 g fat or margarine
- Caraway seeds
- 30 g flour
- 3 tomatoes or 3 tablespoons of tomato paste
- Salt
- Parsley
preparation
- Cut the mushrooms and peppers into small pieces.
- Cut the onion into small pieces and fry together with the mushrooms and paprika pieces in hot fat.
- Add the caraway and some hot water and let everything steam on low heat.
- Dust the flour over it to tie the sauce and add the peeled, cut tomatoes or the tomato paste at the end of the cooking time.
- Season with salt and chopped parsley and serve.
Preparation time
| Preparation time | 15 minutes |
| Preparation time | 20 minutes |
| Total time | 35 minutes |
Kitchen utensils
- Pan – to fry the mushrooms, peppers and onions.
- Cutting board and knife – for cutting the vegetables.
- Mixing spoon – To stir during steaming and tying the sauce.
Level of difficulty
Easy – this recipe is easy to prepare and requires little time and effort.
Nutritional values
| Calories | approx. 220 kcal per portion |
Tips on the recipe:
• Use different paprika colors to make the dish more colorful and more interesting in terms of taste.
• You can also use some tomato paste for a more intensive tomato note.
• The dish fits perfectly with rice, potatoes or fresh bread.
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