Recipe By Jaxters
Ref: 1006
Heading: Sauces Dressings & Dips
Cuisine: Spanish
Food Type: Meat
No of Portions: 6
Change no of portions required to :
SHARE
Ingredients & Prep
1000 ml
Water
100 g
Onion chopped
30 g
Tomato puree
30 g
Carrot finely chopped
30 g
Celery finely chopped
30 g
Butter salted
30 g
Flour
1 Bay leaf
1 Beef stock cube or Jell pot
1/2 tsp
Dried thyme
1 tsp
Dried parsley
1/4 tsp
Freshly ground black pepper
Method
Step 1
Place butter, carrot, celery & onion in a saucepan over a low to med heat & cook & stir until the veg has coloured light golden brown.
Step 2
Add tomato puree stir & cook for 1 minute, add pepper & flour & mix in & cook for I more minute, take off the heat & add bay leaf, thyme & parsley, then add a little of the water, mix well, then a little more mix & then the rest until smooth, place back on the heat & simmer for 1 hour or reduced by half, stir often.
Step 3
When reduced pour through sieve to remove bit, done.
Suggestion & Tips
A must with roast red meats.