Elizabeth N.
Herder of cats
This one is not quite as well known among Americans who haven't been to Germany, but it's a very lovely thing.
1 each green, red, and yellow or orange bell peppers
an onion
half a pound of button mushrooms
Clean/peel/seed/whack everybody. Throw shroomies in the skillet first with some oil and cook till they start to sweat. Add onion and cook a bit more. Then add peppers. Get 'em all hot and semicooked, not totally mushy. Think al dente.
Then add about half a cup each of beef broth and dry red wine and one of those little cans of tomato paste. Mix it till it's all nice and sauce. If you live in an ethnically diverse place and can find it, add a tablespoon or so of avjar, which is a lovely Balkan Peninsula "salsa" made with red pepper and eggplant and is kinda roasted and pickled. Very yummy stuff. Well, not for me any more because it saved me from vomiting up a lot of pork liver one time, but that's a story for another day. But if you don't have that aversion, it's yummy.
Throw in some salt, pepper and hot Hungarian paprika to taste. Plop it on your schnitzel and enjoy. It's best with pommes frites
.
1 each green, red, and yellow or orange bell peppers
an onion
half a pound of button mushrooms
Clean/peel/seed/whack everybody. Throw shroomies in the skillet first with some oil and cook till they start to sweat. Add onion and cook a bit more. Then add peppers. Get 'em all hot and semicooked, not totally mushy. Think al dente.
Then add about half a cup each of beef broth and dry red wine and one of those little cans of tomato paste. Mix it till it's all nice and sauce. If you live in an ethnically diverse place and can find it, add a tablespoon or so of avjar, which is a lovely Balkan Peninsula "salsa" made with red pepper and eggplant and is kinda roasted and pickled. Very yummy stuff. Well, not for me any more because it saved me from vomiting up a lot of pork liver one time, but that's a story for another day. But if you don't have that aversion, it's yummy.
Throw in some salt, pepper and hot Hungarian paprika to taste. Plop it on your schnitzel and enjoy. It's best with pommes frites
