Spanish sauce is a sauce made with meats and vegetables that is used to accompany beef steaks, sirloins, and all types of roast meats.
It is one of the mother sauces of French cuisine, in England they also prepare a very similar sauce called gravy and once you get the hang of it you will not stop preparing it to improve your stews.
>1 onion
>2 cloves of garlic
>1 carrot
>2 ripe tomatoes
>1 leek
>Half a liter of meat broth (we can buy it packaged or prepare it ourselves).
>1 tablespoon of flour
>1 bay leaf
>1 cup sherry or red wine
>1 tablespoon chopped parsley
>Olive oil
We wash and cut the vegetables (the onion in julienne, the carrot in half moons, the leek in rings and the tomato in pieces).
Sauté the onion, garlic, leek and carrot with oil. When they are almost ready, we add the flour to bind the sauce.
We add the sherry or the glass of wine and let it reduce.
When we have everything mixed together, we add the broth little by little, stirring so that lumps do not form. If we see that it is too liquid, we add a teaspoon of flour. Let it cook for about 40 minutes over very low heat and add the parsley.
We beat, we pass through the Chinese and we correct the salt level and the consistency of the sauce if necessary.
Difficulty: medium
Time: 60 minutes
Servings: 6
Caloric intake: 179 calories
