Zigeunerschnitzel
(Gypsy Schnitzel)
by George Moser

Ingredients:

4 4 - 5 oz. schnitzels
Basic shnitzel preparation

The Sauce

4 cloves of garlic minced
1/2 sm. onion cut juliene
2 Ribs of celery cut juliene
1 long carrot cut juliene
1 Red bell pepper juliene
( roasted is best)
2 c sliced mushrooms

2 T vegetable oil
1 Tablespoonpaprika
1/ 4 Cup Gherkin Pickles , juliene
( George uses sweet and sour )

1/4 c flour
White wine
1 1/2 c beef broth

Salt and pepper

Prepare schnitzel using the following directions and hold on a baking sheet in a warm oven while you prepare the sauce.

Heat oil in pan to medium heat
Add garlic and saute for 15 seconds to open flavor.
Add the juliene carrot, onion and celery and saute till tender.
Add the mushrooms and roasted pepper and paprika, cook another minute until tender.
Add the flour, to soak up oil and cook half a minute.
Add white wine to deglaze ( pick up all the flavor stuck to the bottom of the pan)
Add beef broth and pickles and simmer for a few minutes to blend flavor.
Add salt and pepper to taste.
To serve, place the schnitzels on plates and top with the sauce in center of schnitzel. Leave some of the crispy schnitzel uncovered with sauce. .

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