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Brown sauce recipe Recipe

Brown sauce recipe

Recipe Ingredients for Brown sauce recipe

1 kg Bone of veal and beef
500 grams Paru (meat) of beef and veal
100 grams Bacon
200 grams Greens
100 grams Onions
80 grams Flour
2 pcs Tomatoes
1 tbsp Tomato paste
0 3 liter
White wine 1 Stg
Leeks 1 bunch
Herb 1 pc
Garlic 10 pc
Peppercorns 1 pinch
Salt L 3
Bone broth or water

Brown sauce recipe Recipe Directions

In a suitably large casserole or rectangular pan with the chopped bones smoke fry bacon, add the chopped bacon rinds and Parüs and everything together - the best in the pipe - fry brown.

Is a medium tan achieved, add the chopped greens into large cubes and fry, a little later, add the sliced ​​onions also grobwürfelig, dust with flour and fry, stirring for so long, until the flour has assumed a brown color. Add the quartered tomatoes and the tomato puree, stir, pour in eighth liter of white wine and top up with three quarts of cold water or bone broth.

Bring to a boil, pour into a large saucepan, bring to a boil again, skim off the foam, add the bouquet garni and seasoning, and three to four hours, stirring from time skimming the foam simmer. Caution: Too much cooking causes a clouding of the sauce! Shortly before the end of cooking time eighth liter white wine add, all pass through a fine sieve and skim off the fat. Now it has about 1.5 liters of smooth, creamy sauce.


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