Gypsy Sauce along with cooked cubed chicken is slow cooking right now. It will be served over spaetzel later today. Check back for photo of meal on plate. Zigeunersauce "Gypsy Sauce" 2 tablespoons (30 ml) clarified butter 1 cup (240 ml) onion, small dice 2 cups (473 ml) mushrooms, sliced 3 cups (710 ml) bell peppers—red, orange, yellow; small dice 1 teaspoon (5 ml/2 cloves) garlic paste 1 ½ tablespoons (23 ml) all-purpose flour 2 teaspoons (10 ml) Sweet Hungarian Paprika, ground 2 teaspoons (10 ml) Hot Hungarian Paprika, ground 2 tablespoons (30 ml) tomato paste 14 ounces (420 ml) chicken stock 2 teaspoons (10 ml) honey 1 lemon, juiced Salt and freshly ground black pepper to taste
