John Myers
Ingredients for 6 servings:
- 200 g pork schnitzel
- 350 g chicken hearts
- 150 g carrot(s)
- 350 g bell pepper(s), red
- 150 g mushrooms
- 200 g shallot(s)
- 1 tbsp paprika paste, mild
- 1 tbsp tomato paste
- 5 tbsp soy sauce, dark
- 1 tbsp, heaped paprika powder, sweet
- 100 ml port wine
- 1 tbsp honey (bee honey), spicy
- 300 ml jus (thickened meat broth)
- 1 bay leaf, dried
- Salt and pepper, white, finely ground
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
a culinary delight, guaranteed to be an explosion of taste buds
Wash the schnitzel meat and chicken hearts and pat dry with kitchen paper. Remove any blood vessels from the hearts. Cut both meats into small cubes. Clean all the vegetables and also cut them into small cubes. Skin the peppers before dicing. In a roasting pan or wok, brown the meat cubes with the paprika powder, stirring frequently. Remove the meat from the pot and set aside, covered. Then brown or caramelize all the vegetables in the hot cooking fat, stirring frequently. Add the paprika and tomato paste and the honey and sauté. This will create a browning effect, which is important for the flavor. Deglaze the vegetables with the port wine. The wine should reduce completely. Now add the jus, soy sauce, roasted meat, and bay leaf, and stir in. Simmer the gypsy sauce over low heat for about 40 minutes. Finally, remove the boiled bay leaf. This delicious sauce goes well with pan-fried beef, pork, poultry or veal.
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