Zigeuner Schnitzel Gravy
This zesty, flavorful bell pepper sauce takes schnitzel to new culinary heights.
Ingredients
- 2 red bell peppers
- 1 yellow bell pepper
- 1 medium onion
- 6 bread and butter pickle stackers / sandwich slices
- 2 tbsp. butter
- 2 tbsp. flour
- 3 tbsp. tomato ketchup
- 3 tbsp. tomato paste
- 1 tbsp. garlic paste
- ¼ tsp. chili powder
- 1 tbsp. paprika powder
- 1 ½ cups chicken alternatively vegetable or beef broth
- 6 tbsp. heavy cream
- 1 shot of pickle juice optional
- 1 tbsp. oil
Instructions
- Peel and slice the onion and pickle slices into strips.
- Wash the bell peppers, clean out the seeds and cut them into strips.
- In a large pan melt the butter over medium heat, add the flour, tomato paste, ketchup and garlic paste, and fry for a couple of minutes. Be careful not to burn it.
- Add the heavy cream, garlic paste, paprika powder, chili powder, season with and pepper to taste and let simmer for a couple of minutes.
- Add the broth and the pickle juice, mix well and bring to a light simmer and then set it aside.
- In another pan heat vegetable oil over medium heat.
- Fry the onions until lightly brown, then add the bell pepper strips and fry together for about 2-3 minutes.
- Add the onion and bell pepper mix to the pan with the sauce and mix well.
- Taste test and season with more salt and pepper if necessary.
Notes
Serve over breaded or unbreaded pork schnitzel and a side of french fries, spaetzle or rice. You can find the recipe for authentic German Schnitzels here.
Nutrition
Yield: 1portionCalories: 290kcalCarbohydrates: 24gProtein: 13gFat: 17gFiber: 3gSugar: 10g
