Zigeunerschnitzel Recipe. The crust should not adhere completely but form a loose shell around the schnitzel. Combine 1 Tbsp flour salt and pepper in shallow bowl.
1 medium onion sliced about 1 cup 3 cups bell pepper red orange or yellow sliced 2 cloves garlic pressed 1 12 tablespoons flour or brown rice flour 2 teaspoons paprika sweet Hungarian ground 1 to 2 teaspoons paprika hot Hungarian ground 2 tablespoons tomato paste. The crust should not adhere completely but form a loose shell around the schnitzel. Reduce the heat and cook uncovered for 10 minutes or until the sauce thickens stirring often.
If the sauce is too thick and starts to stick to the bottom of the pan add a bit of water wine or tomato juice.
If the sauce is too thick and starts to stick to the bottom of the pan add a bit of water wine or tomato juice. Add paprika chili powder and white and black pepper to taste. Season the meat with pepper and paprika to taste. Put peppers onions and tomato into a sauté pan and let them brown before adding a few ounces of beef broth I added no more than 12 cup.
