Homemade Espagnole
Difficulty
Easy đź‘Ś30
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 1 | carrot |
| 1 stalk | celery |
| 1 | onion |
| 1 | tomato |
| 50 g | butter |
| 25 g | tomato paste |
| 50 g | flour |
| 600 ml | beef stock |
| salt | |
| pepper |
Metric
Imperial
Utensils
- sieve
- pot
- whisk
- cutting board
- knife
- spatula
Nutrition per serving
Cal
104
104
Protein
2g
2g
Fat
7g
7g
Carb
8g
8g
Step 1/3
- 1 carrot
- 1 stalk celery
- 1 onion
- 1 tomato
- cutting board
- knife
Slice carrot and celery into thin strips, and finely dice. Peel and dice onion and dice tomato.
Step 2/3
- 50 g butter
- 25 g tomato paste
- pot
- spatula
Melt butter in a pot over medium heat. Add onion, carrot, celery, and tomato, and sauté for approx. 3 - 5 min. Add tomato paste and stir to combine.
Step 3/3
- 50 g flour
- 600 ml beef stock
- salt
- pepper
- sieve
- whisk
Sift flour into the pot. Stir continuously until the flour is lightly browned. Add half of the stock and stir to combine. Add the remaining beef stock then season with salt and pepper. Whisk until the sauce is smooth and thick. Remove from heat and pour through a sieve if desired. Enjoy with roasted beef, duck, or lamb!
in Berlin