Gipsy Sauce Zigeunersauce Food

GIPSY SAUCE (ZIGEUNERSAUCE)

Steps:

• Mix all ingredients and allow for the flavours to blend for a few hours before serving.
• It's ideal as a dip or served with grilled meats.

HOT PAPRIKA AND TOMATOES (GYPSY SAUCE) FOR SCHNITZEL

Steps:

• 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.

ZIGEUNER SAUCE (GYPSY SAUCE)

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.

OATMEAL BREAD

Steps:

• In a wide saucepan, combine the water, milk, honey, butter and salt. Place over medium heat and stir until the butter is melted. Transfer to a large mixing bowl to cool.
• When the mixture is barely warm to the touch, stir in the dissolved yeast. Add the whole wheat flour and beat with a wooden spoon until smooth. Stir in the oats.
• Gradually blend in the bread flour until the dough becomes too difficult to stir. Turn out onto a floured surface and knead in as much of the remaining flour as necessary to form a cohesive dough. Continue kneading in bread flour until the dough is soft, yet no longer sticks to the work surface.
• Transfer to a greased bowl and cover with a clean kitchen towel. Allow the dough to rise until double in bulk.
• Generously grease two 9x5 inch loaf pans. Punch the dough down, then turn it out onto a floured surface. Shape it into 2 loaves and place them in the prepared pans. Cover and set aside to rise. When double in bulk, bake in a preheated 375* oven for 35 to 45 minutes, or until the loaves sound hollow when you tap the tops. Cool on a rack for 5 minutes, then turn out. Complete cooling on the rack.

ZIGEUNERSCHNITZEL (GYPSY SCHNITZEL)

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.