Gypsy steak or Zigeuner schnitzel
Pork steak in an unusual sour creamy sauce, is another from my list of steaks I learned to prepare in Austria…
Preparation steps
- Beat the steaks with a mallet, flour a little on one side and sprinkle with on the other. Melt a little butter in a pan, then place the fried steaks, first on the floured side. When a nice golden crust is made, turn the steaks over and drizzle with a little water or clear broth. Let it simmer slowly until the liquid dries.
- Meanwhile, chop the onions, cucumbers and peppers. When the liquid in the pan disappears, take out the meat, add a small piece of butter and fry the onion on it, and then add the cucumbers and peppers.
- Return the meat to the pan, coat the top with mustard, sprinkle with nutmeg, add wine with a little water, a total of about 2 dl of liquid.
- Shake the pan to distribute the liquid evenly, and when it boils halfway, cover everything with the cream in which you mixed the teaspoon of flour. Add as much water or broth as needed to make the sauce creamy, medium thick. Pepper, make it a little more peppery, and salt as needed. Allow a few more minutes on low heat to soak the ingredients. Sprinkle with a little chopped parsley.
Serving
This spicy steak has an unusual taste and requires some imaginative side dish. My choice would be mashed sour cream or stewed rice with vegetables and red chicory as a salad.
