Sauce red

1 serving


prepare brown broth from beef, bones, wash, put on a baking sheet, add carrots, parsley and onions, peeled and cut into large chunks, and coat in a roasting cupboard until golden. after roasting, drain the released fat, and transfer the bones to a cauldron or sauté pan, pour hot water and cook for 8 - 10 hours at very low boiling, periodically removing the fat accumulated on the surface. strain the finished broth. while the broth is cooking, prepare a red flour sauté. sifted flour, pour on a baking sheet or pan with a layer of 3-5 cm and, stirring periodically, fry in a roasting cupboard until slightly yellow. if the flour is not sprayed, then it gives the sauce the smell of dampness and stickiness. to make a red sauce, combine the cooled browned flour with the strained brown broth. for this, pour part of the broth with a temperature of no higher than 50 ° into a dish with flour, rub well with a wooden spatula or spatula. when a completely homogeneous mass is obtained, without lumps, pour it into the rest of the boiling broth and thoroughly mix with a broom. when flour browning is introduced into the broth, add browned vegetables with tomato to it. to do this, cut the onions and parsley, and grate the carrots for better extraction of carotene (colorant provitamin a) and spasser, add tomato puree and sauté all together for another 15 - 20 minutes. after laying the browned roots, cook the sauce for 45 - 60 minutes. at the end of cooking, bring the sauce to taste, adding salt, sugar, pepper to it. if the sauce is light, it can be dyed with burnt sugar. strain the finished sauce through a sieve, wiping the boiled vegetables through it. to enhance the sharpness and give a greater aroma to the finished red sauce, you can add 30-50 g of "southern" sauce per 1 kg of sauce.