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Spicy Paprika Sauce

Spicy and sweet, this German restaurant style paprika sauce, or zigeunersosse, is perfect poured over schnitzel, pork chops, chicken breasts, potatoes or rice.
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 4
Author The Kitchen Maus


  • 1 cup of vertically sliced Onions
  • 3 cups of sliced Bell Peppers I use red, orange, yellow and green
  • 2 crushed Garlic Cloves
  • 2 tablespoons of Flour
  • 2 1/2 teaspoons of Sweet Hungarian Paprika
  • 1 teaspoon of Hot Hungarian Paprika
  • 3 tablespoons of Tomato Paste
  • 1 1/2 cups of Vegetable Broth or Chicken
  • 1 - 2 teaspoons of Lemon Juice or to taste
  • 2 - 3 teaspoons of Honey or to taste
  • Salt and Pepper to taste


  1. 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.
  2. 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.
  3. 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.

Adapted from Jennifer MacGavin