Spanish sauce
6 servings
75 minutes
Spanish sauce is a true masterpiece of Mediterranean cuisine designed to enhance the flavor of meat dishes. Its origins trace back to traditional Spanish cooking, where rich and aromatic sauces hold an important place. The main ingredient is veal, which adds depth to the broth, while onion and carrot contribute a light sweetness. The bouquet garni and garlic give the sauce its special character, enriching it with subtle spicy notes. This sauce pairs perfectly with roasted meat, potatoes, and rice, turning any dish into a culinary work of art. It has a thick texture and rich flavor that awakens the appetite and evokes warm gastronomic memories. Such a sauce invariably inspires admiration, complementing the meal with a traditional Spanish accent.
1
Cut the meat and carrots into cubes, chop the onion.
- Veal: 500 g
- Onion: 2 heads
- Carrot: 3 pieces
2
Heat oil in a pot. Add onion and cook on low heat, stirring, for 10 minutes. Add meat and cook, stirring, for another 8-10 minutes until golden. Add carrot and mix in flour. Cook, stirring, for 5 minutes.
- Onion: 2 heads
- Veal: 500 g
- Carrot: 3 pieces
- Wheat flour: 1 tablespoon
3
Pour 1 liter of water into the pot, add the bouquet garni, an onion, and a veal shank, and simmer for 30 minutes. Then remove the shank — it can be used for other purposes, — discard the onion and bouquet, and strain the sauce through a sieve into a bowl.
- Bay leaf: 1 piece
- Parsley: 1 stem
- Garlic: 1 clove
- Onion: 2 heads
- Veal: 500 g
4
Return the sauce to the pot and mix well. Add salt and cook until the sauce reaches the desired consistency. Serve in a sauceboat or alongside the main dish.
- Salt: to taste
