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Sauces to meat dishes - red sauce to fried meat, cutlets, collops
1 serving
Sauces to meat change it and give a special taste and aroma. A variety of sauces for meat is perhaps one of the main components of meat dishes. Sauces make meat not only tastier, but also more beautiful. The most popular and versatile is the red sauce with tomato. How to make it?
Sauces to meat change it and give a special taste and aroma. A variety of sauces for meat is perhaps one of the main components of meat dishes. Sauces make meat not only tastier, but also more beautiful. The most popular and versatile is the red sauce with tomato. How to make it?
meat broth - 2 cups, tomato puree - 1 tbsp. spoon, butter - 1.5 tbsp. spoons, flour - 1 tbsp. spoon, carrots - 0.5 pcs., parsley root - 0.5 pcs., onions - 0.5 pcs., port (optional) 1-2 tbsp. spoons, or madera (optional) 1-2 tbsp. spoons
Heat the oil and fry the flour until light brown. Peel the carrots, parsley and onions, rinse, grind and fry lightly. Add tomato puree before frying ends. Cool the toasted flour slightly and, stirring, dilute with hot meat broth. Add toasted roots with tomato and bay leaves. Mix everything well and boil at low boiling for 25-30 minutes. After that, season the sauce with salt and strain. To give the sauce a better taste, 1-2 tablespoons of wine can be added to it.
