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PEEL and cut the onions and garlic, but not too fine. Clean the red and green bell peppers and dice them.
Cut the mushrooms in the same sized cubes as the red bell peppers. Finely grate the ginger root.
HEAT olive oil in a casserole, sauté the diced onions and garlic for about one minute. ADD red bell peppers and mushrooms, sauté on medium-high heat for another 3 to 4 minutes.
ADD tomato paste and paprika powder and cook for a few minutes more. DEGLAZE using vodka, you can use any kind you like.
Turn down the heat, cover the pan and let the sauce cook for a few minutes. When the red bell peppers are still not soft enough, add a little water and let it cook for some more minutes.
ADD cream to finish it off and season with salt and pepper. This great sauce combines well with beef, pork or schnitzel and some extra cooked mushrooms.