Salsa EspaÑola Estilo Daisy Food

SALSA ESPAñOLA (SPANISH SAUCE)

Steps:

• Peel and coarsely chop the onions, carrots, and leek (including some of the green portion).
• Pour the olive oil into a large saucepan or pot and heat on medium. Add the chopped vegetables and brown them for about 5 minutes. Stir occasionally to ensure that the vegetables do not burn.
• As you stir, gradually sprinkle the flour into the vegetables and allow the mixture to cook on low heat for two to three minutes.
• Slowly pour in the beef broth, while stirring. Simmer for 45 minutes uncovered, on low heat.
• Once simmered, add salt to taste. Using a stick mixer or food processor, puree vegetables until smooth. Then, pour through a sieve. The sauce should not have any lumps. Serve warm to accompany roast or grilled meats.

SALSA ESPAÑOLA, ESTILO DAISY

Steps:

• Stir into sauteed chicken or pork chops toward end of cooking or use as starter for beef stew. Cook bacon until browned, remove to paper towel. Remove almost all fat from pan. Add celery, carrots, onion & thyme and cook until lightly browned, about 10 min. Sprinkle flour over vegetables and stir until vegetables are well coated and oil is incorporated. Keep stirring over low heat until there is no trace of flour on vegetables. Stir in tomato paste and cook for 2 min. Remove pan from heat, add cognac. Return to heat and boil until cognac is almost all evaporated. Pour broth into pan and stir to dissolve the flour. Add bay leaves & cloves, bring to a boil and cook, stirring occasionally, about 30 min. Skim off foam and fat. Strain sauce.