When visiting my family in Germany we’d often buy something called
“Zigeunerbraten”.
I’ve googled it and know that it’s ham of some sort.
Any German dopers or of German descent know about this meat, maybe know
its American equivalent/
Can it be purchased state-side?
Gypsy roast?
Well I realize that’s the literal translation. But I assumed that it was more or less a German idiomatic expression. I’ve never heard the term “Gypsy Roast” used in English.
I was hoping someone would say something like “Oh that’s the same as Black Forest Ham” (it isn’t by the way, just an example).
“Zigeuner” generally refers to the sauce, as in Zigeuner-art in the the style of the gypsies. Just Weiner Schnitzel (Schnitzel Weiner-art) is in the style of Vienna. I have usually seen Zigeuner schnitnel rather than Braten but I assume the sauce is generally the same. The Zigeuner sauce I usually see is made of green peppers, mushrooms and tomatoes. Braten generally refers to a beef briskett or pot roast. So Zigeunerbraten is a beef brisket with a green pepper and mushroom gravy. There are many recipes for Zigeuner schnitzel on the web. You can substitute the meat and approximate the meal.
That should be green and red peppers.
Upon further review it would be hard to pin down the recipe without more info. The word braten is too vague in German. It could mean any type of meat. I am most familiar with Sauer Braten which is a marinated beef roast but you may be talking about pork. You would have to find out from your family. I am pretty sure about the sauce.
I used to get Zigeunerschnitzel in the pub near my house. It’s like Wienerschnitzel or Jaegerschnitzel but a different sauce. Mushrooms and peppers for sure, don’t recall tomatoes. I’m sure it’s one of those things everyone does a bit differently. One would expect Zigeunerbraten to be like Sauerbraten save with a different sauce.
You should be able to search out a recipe to make the stuff. A German restaurant might have some variant, or maybe whip you up some, but it probably won’t be exactly what you’re looking for.
Most of the recipes I have seen use tomato paste in the sauce. That might be an Americanized way of thickening the gravy. I’m not sure if that’s the way they do it in Germany.
I could definitely see there being tomato paste in that sauce, just not whole tomatoes or tomato chunks. Since I don’t particularly care for sweet peppers, once I realized what was in the sauce I no longer ordered it, so it was a sample of one. Ditto the French Rognons du veau, which was not the veal dish I was hoping for. (We need a :blecch!: or :vomit: smilie)
Sorry but your off the mark. Zigeunerbraten was a cold-cut, not a hot meal.
It was a form of pork, the closest thing I could liken it to was Black Forest Ham that was a bit more fatty and not sweet (BFH always seems to have a hint of sugar).
ZB is rather neutral - not sweet not salty either.
German dopers out there…please say you know what this is.
I meant to add that there was no “sauce” involved (unlike the Zigeuner schnitzel).
Son, you’re on your own. Never heard of it but when I was stationed in Germany I didn’t eat any German cold-cuts. I ate just about any other German food I could get my hands on.
I’m German and I have never heard of it either. My guess would have been something like Zigeunerschnitzel, too. Sorry
Could it have been Zigeunerwurst:
http://www.wurst.co.at/Spezialitaeten/Spezialitaetenframe3.htm
Scroll down a bit.