Cook the spaetzle in plenty of boiling salted water for about 12-14 minutes (see package instructions).
Wash the schnitzel, dab dry and cut into cubes. Finely dice onion. Wash the bell peppers and cut them into pieces.
Heat the oil in a coated pan. Fry the meat in it thoroughly. Add onion and peppers. Fry for about 3 minutes. Season with salt, pepper and sweet paprika. Add just under 1⁄8 l water and broth, bring to the boil.
Simmer everything for about 3 minutes. Thicken the ragout slightly to taste and season with balsamic vinegar, salt and pepper.
Wash the basil and cut into strips. Fold into the ragout. Drain the spaetzle. Arrange everything and garnish with sour cream.