zigeuner sauce

2 cups
2 tablespoons Ham; finely chopped
2 tablespoons Onion; finely chopped
2 tablespoons Carrot; finely chopped
2 tablespoons Celery; finely chopped
2 tablespoons Butter
1 cup Brown sauce (above)
3 tablespoons White wine
2 teaspoons Thick tomato puree
4 teaspoons Flour
2 cups Beef stock
1 teaspoon Salt
3 eaches Peppercorns
  Bouquet garni
3 tablespoons Slivered mushrooms
3 tablespoons Slivered tongue
1 tablespoon Butter



The Base for Zigeuner Sauce- Simple Brown Sauce: Saute 2 tablespoons each of ham, onion, carrot, and celery, all finely chopped, in 2 tablespoons butter for a few minutes. Blend in 4 teaspoons flour and stir well for 3 minutes. Add 2 cups beef stock, 1 teaspoon salt, 3 peppercorns, and a bouquet garni. Simmer the sauce for 15 minutes longer and strain it. Use the sauce for meats or as a base for other sauces. Makes 2 cups.

Zigeuner Sauce: To 1 cup brown sauce, add 3 tablespoons white wine and 2 teaspoons thick tomato puree. Saute 3 tablespoons each of slivered mushrooms and tongue in 1 tablespoon butter for about 3 minutes, or until the mushrooms are lightly browned. Bring the sauce to a boil and add the tongue and mushrooms. Serve with meat.

From Gourmet's _Old Vienna Cookbook_ by Lillian Langseth-Christensen Gourmet Books, 1982 ISBN 0-933166-03-6 Typos by Jeff Pruett Submitted By JEFF PRUETT On 05-06-95

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