ZIGEUNER SCHNITZEL

Gipsy Escalopes

4 beef escalopes
3 tbsp. oil
1 tsp. mustard
1 tbsp. tomato paste
150 ml red wine
500 ml beef stock (cube) or gravy (cube)
20 g flour
1 red onion
100 g yellow pepper
60 g bacon
80 g slices of ham
2-3 chili peppers
1 tbsp. oil
1/2 tbsp. butter

   

 

Flatten each beef escalopes slightly with a rolling pin between some plastic film and cut slightly into skin edges every 2 cm. Spice escalopes with salt and pepper and coat them in flour. Heat oil in a frying pan and brown secalopes on both sides. Remove the beef from the pan. Roast tomato paste in the pan, douse with 130 ml of red wine and simmer to reduce.
Then pour over beef stock or gravy, boil up, add the escalopes and simmer covered until beef escalopes are tender (approx. 50 minutes).
Trimming: Now peel and halve the onion, cut them into small slices. Cut yellow pepper, bacon and ham into short stripes. Cut chili peppers into slices. Heat oil and butter, fry bacon at first, then yellow pepper and onions and simmer some minutes. Stir in chilli peppers and ham. Spice with salt and pepper. Remove from the plate.
Blend the rest of the wine, flour and mustard to make a paste. Add it to the sauce and let it cook for 5 minutes, stirring regularly. Add escalopes and the trimming to the sauce and bring to the boil again.
Tip: You can substitute wine for beef stock.

 

     
     
 

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