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
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