The German Zigeuner Sauce is a spicy and classic German sauce that you serve with meat dishes such as Schnitzel or pork chops. It is a classic sauce that is very popular with a Schnitzel which can be breaded or not. The meat can be veal or pork. It is served not only in restaurants. You can find that sauce at the local fast food stands which serve it as a “Zigeunerschnitzel”, or now in more modern terms: Paprikaschnitzel (the word Zigeuner means gypsy, and because of discriminatory reason it is disappearing from the menus more or less. So if you look for it on a German menu look for the “Paprikaschnitzel”). You can make the Zigeuner Sauce now at home as if you live in Germany! Happy Cooking!
Ingredients Zigeuner Sauce
2 small onions
1 tbsp butter
1 red pepper
2 medium carrots (optional)
2-3 tsp paprika powder, mild
chili or cayenne pepper to taste
2 tsp flour
150 ml white wine, dry
2 tbsp tomato paste
optional: 1-2 tbsp Ajvar (paprika paste) mild or hot as you like
400 ml vegetable broth – instant or Make Veggie Broth from Scratch –
Cooking Instructions Zigeuner Sauce
– Peel onion and cut in thin rings.
– Prepare carrots and cut them Julienne style.
– Remove seeds and white parts from pepper and cut in small stripes.
– Clean mushrooms and cut in thin slices.
– Melt 1 tbsp butter in a skillet.
– Saute the onion rings for 1-2 minutes, not on high heat, then add pepper, let cook for 2-3 min.
– Add the carrots, mix well, remove skillet from heat.
– Dust flour over the vegetable.
– Spice with paprika powder, add tomato paste and Ajvar.
– Add white wine, mix well.
– Bring to a brisk boil.
– Add broth and bring again to a boil.
– Let simmer on low heat for 10-15 min.
– Spice additionally if necessary
Serve the sauce with pork, veal or chicken.