Seeing how it is time for Oktoberfest we decided to celebrate by making schnitzel again (and drinking tons of Warsteiner beer!) This time I chose to make a Zigeunerschnitzel. Zigeunerschnitzel, "gypsy schnitzel," also known as paprikaschnitzel, is a schnitzel served with a spicy sauce of bell peppers and onions. We used veal cutlets again, dipped in egg first and then liberally coated in bread crumbs and fried on a medium-high heat until they were golden brown. (print recipe here)
The sauce was made by dicing up some bell peppers, some onion and some tomato. I used a variety for good color:
1/4 green bell pepper, diced
1/4 yellow bell pepper, diced
1/4 white onion, diced
1/2 Roma tomato, seeded and diced
beef broth
1/4 cup water
tomato paste to thicken
1 teaspoon mild paprika
1/2 teaspoon chili powder
pepper to taste
Put peppers, onions, and tomato into a sauté pan and let them brown just a little bit before adding a few ounces of beef broth (I added no more than 1/2 cup). Add water, and a heaping teaspoon of tomato paste. Simmer to thicken up a bit before adding paprika, chili powder, and white and black pepper to taste.
To serve, just pour the sauce/gravy over the schnitzel, grab a couple bottles of Warsteiner beer and enjoy!
6 comments:
Everyone say it with me--STRUDEL! :)
Great picture - nice presentation! I'm really craving some schnitzel now.
Oh I love gypsy schnitzel and any kind of schnitzel as a matter of fact! Yup, oktoberfest is all about bear and bear food. Fest away :D
Looks fabulous ~ I want to come and eat at your house, LOL! I always feel as though I learn something new when I read your blog :)
I'm so glad ya'll like Vivi and Wade! I'm always terrified it'll be too gushy or bland!
I like the colours of the sauce on that schnitzel.
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