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Rinse the mushrooms using a mushroom brush or paper kitchen towel. Chop the mushrooms into thin slices. Remove the seeds of the bell peppers and divide them into strips.
Peel and finely chop the onion and garlic cloves. Divide the pickles into thin slices.
Heat a bit of sunflower oil in a skillet on medium-high heat and sauté the onion and garlic for a few minutes. Add the strips of peppers, mushroom slices, 1 teaspoon of chili powder and 3 teaspoons of ground paprika.
Cook until the bell pepper strips are soft and then add tomato paste, vinegar and sugar. Combine well and then also add a bit of water. Don't add too much, you don't want the sauce to be too watery but also not too thick.
Add the pickle slices and stir well. The sauce is done when the sauce has the desired thickness. Season with pepper and salt. This sauce is a classic combination with a schnitzel, enjoy!