| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Hungarian |
Sauce, Hungary |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Soft butter |
| 1 1/2 |
tb |
Flour |
| 1 |
c |
Water or stock |
| 1 |
tb |
Heaping tomato paste |
| 1/2 |
ts |
Sugar |
| 1/8 |
ts |
Salt |
| 2 |
ts |
Vinegar |
|
If |
you try one of my recipes please tell me what you think. |
|
|
E-Mail me at: june4@interaccess.com |
INSTRUCTIONS
A cooked creamy tomato sauce that is very unlike a tomato spaghetti sauce.
This tomato sauce is traditionally served over boiled beef and vegetables,
after having consumed the beef soup. It is also traditionally served over
boiled chicken, after having consumed the chicken soup. Regards, June
Meyer.
You are going to make a basic white sauce. Melt the butter in a saucepan.
Sprinkle the flour over the butter, stir and cook until the mixture foams
up. Do not let it brown. Stir in the tomato paste, water or stock and cook
stirring so no lumps form. When thickened, stir in sugar, and salt. Taste
and adjust seasoning if needed. If you like more "bite" you can add 1 tsp.
of vinegar. Makes over 1 cup of sauce. Recipe can be doubled or tripled if
more is needed.
Serve hot over boiled beef and vegetables in HUNGARIAN BEEF SOUP. Serve hot
over boiled chicken in HUNGARIAN CHICKEN SOUP.
WALT
Posted to EAT-L Digest 25 November 96
Date: Tue, 26 Nov 1996 22:50:04 -0500
From: Walt Gray <waltgray@MNSINC.COM>
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