Sauce for all types of Roasted and Boiled meat

Sauce for all types of Roasted and Boiled meat

• A wonderful sauce for all types of roasted and boiled meat. It is quick and easy to make. This is the basic base, and you can add a little wine or a little tomato concentrate depending on what kind of sauce you want. This sauce is made from vegetables, with the addition of spices, butter, and broth. Before starting the preparation, read the NOTE in the section below. Follow recipe.

Ingredients: simple, total time: 35 min.

• 1 small onion/ finely chopped/ or 2 shallots

• 1 cube of butter/ 15 g

• 2 cloves of garlic/ minced

• 1 big carrot/ cut into rings

• 1/2 celery stalk/ finely chopped

• 350–400 ml vegetable broth (1 cube for soup + water)

• salt and pepper to taste

• celery leaves/ finely chopped

• water as needed

Preparation:

1. Prepare all ingredients as described above.

2. Fry the onion in olive oil for about 2-3 minutes until it softens and becomes glassy.

3. Add chopped carrots, celery, and simmer for about 5-7 minutes, stirring occasionally.

4. Add butter, minced garlic, stir and as soon as it starts to smell, pour the broth over it.

5. In the meantime, add a pinch of salt, black pepper, chopped celery leaves and thyme to taste.

6. Stir and simmer about 15 minutes to moderate heat. Turn off the heat.

7. Blend the mixture, return it to the pan, add water as needed, depending on how thick you want the sauce to be.

8. Add steaks, cook another 5 minutes.

9. You can add bay leaf as you like.

10. Serve with steaks, or shank.

    
    

Buon appetito!

NOTE:

• There is no need to add flour to this sauce, because you will get a thick consistency by blending.

• You can add a little white wine, about 100 ml, to this sauce if you want a more refined taste.

• Add water as needed to the density you want.

• Store sauce in the refrigerator for up to 3 days.

Sauce for all types Roasted and Boiled meat

Sauce for all types Roasted and Boiled meat

Sauce for all types Roasted and-Boiled-meat

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