Zigeuner sauce
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
BASE: SIMPLE BROWN SAUCE
ZIGEUNER SAUCE
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