|Nutritional Guidelines (per serving)|
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, about 1 cup)
- 3 cups bell pepper (red, orange or yellow, sliced)
- 2 cloves garlic (pressed)
- 1 1/2 tablespoons flour (or brown rice flour)
- 2 teaspoons paprika (sweet Hungarian, ground)
- 1 to 2 teaspoons paprika (hot Hungarian, ground)
- 2 tablespoons tomato paste
- 1 can/14 ounces broth (chicken, or 1 1/2 cups homemade)
- 2 teaspoons lemon (juice of, amount to taste)
- 2 teaspoons sweetener (honey, sugar or agave nectar, or to taste)
- Salt to taste
Heat the oil in a skillet and saute the onion slices for a few minutes.
Add the bell pepper slices and cook a few minutes longer.
Add the garlic and sprinkle 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 and stir until thick.
Let the mixture cook gently for about 20 minutes.
Taste and add lemon juice, sweetener, salt, and pepper to taste.
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.