German gipsy sauce


This delicious and easy German gipsy sauce is perfect with a schnitzel and potatoes. An amazing sauce with bell peppers, mushrooms and spices.

30 minutes 4 people Sauces
German gipsy sauce


(✓ Tip: click to check off)

  • 1 red bell pepper
  • 1 green bell pepper
  • 150 gram mushrooms
  • 1 small onion
  • 1 garlic clove
  • 1 can of tomato paste (140 gram)
  • 1 teaspoon chili powder
  • 3 teaspoons ground paprika
  • 8 small (sour) pickles, or 4 larger ones
  • 1 tablespoon sugar
  • 3 tablespoons sugar
  • dash of sunflower oil
  • glass of water
  • pepper and salt to taste
German gipsy sauce ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • skillet
  • cutting board & chef's knife
  • paper kitchen towel


30 minutes 4 people Sauces

View the original recipe via:

Preparation -- 10 minutes

Rinse the mushrooms using a mushroom brush or paper kitchen towel. Chop the mushrooms into thin slices. Remove the seeds of the bell peppers and divide them into strips.

Peel and finely chop the onion and garlic cloves. Divide the pickles into thin slices. 

German gipsy sauce
German gipsy sauce

Finishing the German gipsy sauce -- 20 minutes

Heat a bit of sunflower oil in a skillet on medium-high heat and sauté the onion and garlic for a few minutes. Add the strips of peppers, mushroom slices, 1 teaspoon of chili powder and 3 teaspoons of ground paprika.

Cook until the bell pepper strips are soft and then add tomato paste, vinegar and sugar. Combine well and then also add a bit of water. Don't add too much, you don't want the sauce to be too watery but also not too thick.

Add the pickle slices and stir well. The sauce is done when the sauce has the desired thickness. Season with pepper and salt. This sauce is a classic combination with a schnitzel, enjoy!

What do you think of this recipe?
1 vote

Did you make this recipe or are you planning to?
Mention @ohmydish, tag #ohmydish on Instagram or save this recipe!

← Previous recipe
Pork belly curry
Next recipe →
Cherry sabayon