Recipe for Zigeuner Sauce


2 tablespoon ham; finely chopped
2 tablespoon onion; finely chopped
2 tablespoon carrot; finely chopped
2 tablespoon celery; finely chopped
2 tablespoon butter
4 teaspoon flour
2 cup beef stock
1 teaspoon salt
3 each peppercorns
1 bouquet garni
1 cup brown sauce (above)
3 tablespoon white wine
2 teaspoon thick tomato puree
3 tablespoon slivered mushrooms
3 tablespoon 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.

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