Red sauce (for chopped cutlets, rolls, fried meat, tongue with peas, etc.)
4 servings
30 minutes
Red sauce is one of the classic elements of Russian cuisine, featuring a rich flavor with a slight acidity and hints of Madeira. Its history is rooted in the traditions of meat dish preparation. The sauce pairs wonderfully with roasted meat, tongue with peas, minced cutlets, and roulade, adding special juiciness and aroma. It is made by frying flour to a rich brown color, mixing it with tomato puree and meat broth, then enriched with sautéed root vegetables and onions. Adding Madeira or port wine at the end makes it refined and elegant.
1
Fry a tablespoon of flour with the same amount of oil until dark brown, then mix with tomato puree and dilute with 2 cups of meat broth. Add lightly fried chopped roots and onion, and simmer on low heat for 20-30 minutes.
- Wheat flour: 1 tablespoon
- Vegetable oil: 1.5 tablespoon
- Tomato puree: 1 tablespoon
- Meat broth: 2 glasss
- Parsley root: 1 piece
- Carrot: 1 piece
- Onion: 1 piece
2
After cooking, add salt, 1-2 tablespoons of wine (Madeira or port) to the sauce and strain through a sieve.
- Madeira wine: 2 tablespoons
