Drain the strips of bell bell pepper. Alternatively, wash the fresh peppers, remove the seeds and cut into thin strips. Peel the onions and cut them into strips.
Sauté the onions in hot oil until translucent to light brown and then add the bell pepper strips (add 1 tablespoon vinegar if using fresh peppers) and sauté for about 2 minutes. Season with Maggi, salt and pepper and add the cup of cream.
Simmer over medium heat with lid closed for about 5 – 8 minutes.
Finally, season with sugar if necessary. This sauce goes very well with schnitzel, steak and other short fried meats. Tip: Sometimes I fry the meat first, keep it warm and then prepare the sauce in the drippings. That tastes a bit heartier.
