SAUCE IN SPANISH RECIPES

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SPANISH SAUCE RECIPE | MYRECIPES



Spanish Sauce Recipe | MyRecipes image

Provided by MyRecipes

Yield about 1 cup

Number Of Ingredients 12

2 tablespoons finely chopped green pepper
2 tablespoons finely chopped mushroom
1 teaspoon minced onion
¼ teaspoon salt
½ cup water
1 tablespoon butter
1 tablespoon all-purpose flour
1 teaspoon beef extract
½ cup beef broth
½ cup tomato juice
2 tablespoons chopped pimiento-stuffed olives
1 tablespoon Worcestershire sauce

Steps:

  • Combine green pepper, mushroom, onion, salt, and water in a small saucepan. Bring to a boil. Reduce heat, and cook over low heat 20 minutes. Strain; set vegetables and reserved liquid aside.
  • Melt butter in top of a double boiler over medium heat; add flour, and cook 1 minute, stirring constantly. Gradually add reserved vegetable liquid, beef extract, beef broth, and tomato juice, blending until smooth. Add reserved vegetables, olives, and Worcestershire sauce. Cook over medium heat 10 minutes or until sauce is thickened and bubbly, stirring frequently. Serve sauce hot with roast beef.

SAUCE ESPAGNOLE - SPANISH SAUCE RECIPE -

Wonderful, flavorful sauce that is great over any kind of enchiladas, or even a plain chicken breast. So much flavor in such a simple quick recipe! *Note:* Stock is important and should be used rather than broth. If broth is used you will have a less flavorful, less full bodied sauce. There are many great recipes here on Zaar for stock and you can even find stock at your grocery now too! Any type will do, beef, chicken, even make it vegetarian! Hope you enjoy!

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons butter
2 tablespoons extra virgin olive oil
1 small onion
1 stalk celery
1 carrot
2 bell peppers
2 large parsley sprigs
1 bay leaf
3 tablespoons flour
1 whole clove
1 teaspoon salt
1 1/2 cups brown stock, not broth- see note above

Steps:

  • Heat a skillet over medium heat. When pan is warm add butter and oil and heat until butter is melted.
  • Clean and roughly chop onion, celery, carrot, bell peppers and parsley and add them to pan with the bay leaf. Cook until nicely browned.
  • Mix the flour and seasonings together and add to pan. Cook, stirring constantly. This will cook the flour and develop wonderful flavor.
  • Allow the flour to develop a light tan color. About a minute or two.
  • Whisk in the stock and until everything is well incorporated. Taste and season with salt and pepper if desired.
  • Allow to cook about five minutes or until desired thickness is achieved.
  • Strain and serve or refrigerate and reheat when needed, whisking until smooth.

Nutrition Facts : Calories 161.7, FatContent 12.8, SaturatedFatContent 4.7, CholesterolContent 15.3, SodiumContent 765.9, CarbohydrateContent 10.8, FiberContent 2, SugarContent 3.1, ProteinContent 2

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