Boil or steam beans to crisp tender. drain. spread beans in one layer across a large baking dish or baking sheet; drizzle with olive oil; toss to coat evenly.

Bake at 450° for 10 minutes; remove from oven, toss beans again, then return to oven and continue baking for another 5 minutes. Sprinkle with salt and fresh-ground black pepper to taste.

Brown the mushrooms in oil and butter over medium high head in dutch oven. remove to a bowl with a slotted spoon. add peppers to pot, saute until soft. add entire contents of roasted green beans pan. mix and heat through.

Add flour and paprika to veggies, cook for a couple more minutes. add stock and ketchup. turn heat on stove to low, and simmer for about an hour. add sour cream at end, mixing thoroughly to create a wonderful, creamy sauce.

Notice i didn't tell you when to add salt and pepper. i always season at each step. do it however you do it. use as much or as little as you like.

Serve over spaetzle.