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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This stuff is pretty good! It's a Northern Greek / Western Macedonian sauce to serve on everything from potatoes (like fries!) to meat or veggies. I put the sauce on dolmades instead of avgolemono sauce. Don't expect this to taste like American Ketchup because it DOES NOT taste anything like the tangy tomato sauce that comes in a bottle. Ingredients:
1/4 cup olive oil |
1/3 cup all-purpose flour |
2 1/2 cups beef broth |
1 garlic clove, minced |
1/4 cup tomato sauce, strained |
1 teaspoon smoked paprika |
1 teaspoon salt |
3/4 tablespoon pepper, freshly ground |
Directions:
1. Over medium-high heat, add the olive oil and flour to a large, shallow pot or skillet.
2. Stir constantly with a wooden spoon to cook the flour and toast it a bit. Continue to stir until the roux has turned to a light brown color.
3. Add broth and whisk in the pan.
4. Add the tomato and paprika, simmer for a few minutes to cook through.
5. Add salt and pepper.
6. Stir occasionally so the sauce doesn't burn in the pan.
7. Allow the broth to reduce and become thick - don't get into a hurry and take the lazy way out adding in cornstarch. Just let it reduce for about 20-30 minutes.
8. Serve as a dipping sauce along side meat.
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