ZIGEUNER SAUCE (GYPSY SAUCE)
A delicious spicy sauce made from peppers and tomatoes. Great for schnitzel, to make the iconic Zigeunerchnitzel, or pair with beef or sausages.
Provided by Marita
Categories Side Dish
Time 20m
Number Of Ingredients 14
Steps:
- Slice the peppers in rough slices (you do not want them to be too fine, as the peppers should maintain their texture). Slice the onion, and chop the gherkins in 0.5 cm chunks. Finley cube the garlic.
- Heat the olive oil in a saucepan and then fry the peppers and onions until the onions are translucent.
- Now add in the garlic, gherkins and tomato paste fry briefly.
- Pour in the can of tomatoes, vegetable stock/broth and ketchup. Add the spices and add the vinegar to taste. (do it slowly as the right amount depends on your personal taste.) If necessary add more sugar, to even out the flavours.
- Cook on a medium to low heat for about 5 minutes. The peppers should be cooked but still maintain some crunch and texture.
- Sprinkle with chopped parsley before serving.
- Serve with schnitzel or steak or simply with some pasta.
Nutrition Facts : Calories 93 kcal, Carbohydrate 16 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 496 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 3 g, ServingSize 1 serving
ZIGEUNERSCHNITZEL (GYPSY SCHNITZEL)
This is a pork schnitzel with a spicy tomato sauce with mushrooms. I have tried this using chicken as well and I really can't decide which I like better. We really enjoy these. Something my Grandmother used to make for us when we went to visit.
Provided by Marlitt
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place the schnitzel between 2 sheets of wax paper and pound to 1/4" thickness.
- Season the meat with pepper and paprika to taste.
- Lightly dredge the meat in flour shaking off any excess.
- Heat 2 Tbsp of oil in fry pan and quickly brown both sides of the meat then turn the heat down to medium and fry each side for another 3-4 minutes.
- Remove the meat from the pan and keep warm.
- Add another Tbsp of oil to the same pan.
- Wipe mushrooms clean and slice, then brown them lightly in the pan.
- In the meantime finely chop or slice onions and add to pan.
- Half and de-seed the bell peppers, thinly slice and add to pan.
- Let the vegetables cock for about 10 minutes.
- Deglaze with the wine and broth, add the tomatoes, tomato paste and chilli paste and stir until heated through. Season with salt and pepper to your taste.
- Pour sauce over the schitzel.
- Serve with home fries or french fries, spatzel,rice or noodles.
GYPSY SCHNITZEL
Make and share this Gypsy Schnitzel recipe from Food.com.
Provided by Lennie
Categories Veal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- If your meat isn't very thin, pound it until it is; sprinkle both sides lightly with salt and pepper.
- Have ready beaten egg in one bowl, bread crumbs in another.
- Dip veal into egg, let excess drip off, then dip in bread crumbs; set on a rack.
- Heat oil and butter together in a large frying pan over medium heat.
- Saute veal until golden on both sides, about 15 minutes total.
- Remove to a serving platter and keep warm.
- Add onions to the skillet (you may need to add a little extra oil) and saute until limp but not brown; then add pepper rings, beef broth and mushrooms.
- Cook until vegetables are tender.
- Combine cream and flour, and stir this into vegetables.
- Heat until thickened, then pour over veal and serve immediately.
Nutrition Facts : Calories 240.4, Fat 14.2, SaturatedFat 4.1, Cholesterol 49, Sodium 292, Carbohydrate 23.5, Fiber 3.2, Sugar 6, Protein 6.4
GYPSY SCHNITZEL (ZIGEUNERSCHNITZEL)
Gooood! Need I say more. If you are opposed to pork, you can also make this with chicken, turkey breast,veal. Easy to.
Provided by glitter
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle the pork the salt and pepper then dip into the egg mixture.
- Then from there it goes into the bread crumbs.
- Heat the oil and fry until both sides are brown.
- Don't fry too long you don't want to toughen the steaks.
- Remove the steaks and add the onion, and peppers to the drippings and saute a few min.
- Add the mushrooms, water, bouillon and you will bring this mixture to a boil.
- In a small dish combine your cornstarch and about a tblsp.
- of cold water and make a paste.
- Add this to the pan and stir to make a sauce.
- Stir constantly until your sauce is thickened.
- Season with Salt, Pepper, Paprika, and Chili Powder, or Cajun Seasoning to taste.
- Add your steaks, simmer for about 5-10 min and serve with a nice rice mixture, potatoes, spaetzle or even gnocchi.
- If you want in that five min.
- cooking you could sneak a little white wine in there to give it a nice flavor-- if it's a holiday!
Nutrition Facts : Calories 477.2, Fat 17.8, SaturatedFat 4.3, Cholesterol 119.6, Sodium 655.2, Carbohydrate 46.3, Fiber 3.7, Sugar 6.4, Protein 31.6
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