Spicy and sweet, this German restaurant style paprika sauce, or zigeunersosse, is perfect poured over schnitzel, pork chops, chicken breasts, potatoes or rice.
Prep Time10minutes
Cook Time22minutes
Total Time32minutes
Servings4
AuthorThe Kitchen Maus
Ingredients
1cupof vertically sliced Onions
3cupsof sliced Bell PeppersI use red, orange, yellow and green
2crushed Garlic Cloves
2tablespoonsof Flour
2 1/2teaspoonsof Sweet Hungarian Paprika
1teaspoonof Hot Hungarian Paprika
3tablespoonsof Tomato Paste
1 1/2cupsof Vegetable Brothor Chicken
1 - 2teaspoonsof Lemon Juiceor to taste
2 - 3teaspoonsof Honeyor to taste
Salt and Pepper to taste
Instructions
Saute the onions in oil on medium for 5 minutes, or until soft and starting to brown. Add the peppers and saute for another 2 - 3 minutes. Add the garlic, flour and 2 types of Hungarian Paprika, mix well and let it cook for an additional 1 - 2 minutes.
Add tomato paste and stir. Add the broth little by little, stirring after each addition until thoroughly combined. Sauce will start to thicken. Reduce the heat to low and cook gently for 20 minutes, stirring occasionally.
At the end, start by adding 1 tsp of lemon juice and 2 tsp of honey. Stir and taste. Adjust with extra lemon juice and honey, to your liking. Sauce should be spicy, sweet and gravy-like in consistancy. Salt and pepper the end to your taste as well.
Recipe Notes
You can control with adding more or less Hot Hungarian Paprika. If you don’t want any spiciness, omit it completely but add a 1/2 of extra Sweet Hungarian Paprika. If you don’t have any Hot Hungarian Paprika, you can substitute 1/8 – 1/4 teaspoon of cayenne pepper. Traditionally served over a pork schnitzel, it also goes with pan fried chicken breasts, pork chops, over potatoes or rice.