|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 3g||11%|
|Total Sugars 8g|
|Vitamin C 151mg||755%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Zigeunersauce, or gypsy sauce, is another German "fast-food" item at traditional restaurants, or "Gaststaette." Zigeunersauce is made with brightly colored bell peppers, ground Hungarian paprika and tomato paste. It is very tasty, but watch which kind of ground paprika you use, or you could turn up the heat so much you would have a hard time eating it. It's commonly served over schnitzel.
1 tablespoon oil
1 medium onion, sliced
3 cups sliced multi-color bell peppers, sliced
2 cloves garlic, crushed
1 1/2 tablespoons all-purpose or brown rice flour
2 teaspoons sweet paprika, preferably Hungarian
1 to 2 teaspoons hot paprika, preferably Hungarian
2 tablespoons tomato paste
1 1/2 cups homemade or store-bought broth chicken
2 teaspoons freshly squeezed lemon juice, more to taste
1 teaspoons sweetener, such as honey, sugar or agave nectar, more to taste
Salt, to taste
Freshly ground black pepper, to taste
Steps to Make It
Gather the ingredients.
In a large skillet, heat the oil on medium heat until it shimmers. Add the onion slices and sauté for a few minutes until they begin to soften.
Add the bell pepper slices and cook a few minutes longer.
Add the garlic, sprinkle the flour and both kinds of ground paprika over the vegetables and cook for 1 to 2 minutes.
Add the tomato paste and stir until blended.
Add the chicken broth, a little at a time, stirring after each addition. Cook, stirring occasionally, until the sauce begins to thicken.
Lower the heat to low and let the mixture simmer, stirring occasionally, for about 20 minutes.
Add lemon juice, sweetener, salt, and pepper to taste. Serve.
- This hot and spicy tomato-flavored gypsy sauce turns pork cutlets, pork chops or schnitzel into a meal fit for guests. It's not what Americans typically think of as German food, so you'll surprise them if you have asked them to dinner for a German-style dinner party.
- For an authentic menu, serve with sauerkraut, a green vegetable like spring peas or steamed green beans, and a hearty white bread in the German style.
- You can serve a red or white wine with a gypsy sauce entree; the choice depends upon which meat is part of your dish. If it's pork, choose a medium-bodied red like grenache or zinfandel. If you're serving beef, those reds would work, or you could go with a more full-bodied red like cabernet sauvignon. If the meat is chicken breast, go with a dry white wine like chardonnay, riesling or sauvignon blanc.