Traditionally based on zasmażka (roux? mix of grease, usually butter or oil, and flour, all executed on a frying pan), would be used with stuffed cabbage, with kotlety kartoflane , many other tasty dishes. Here we create a ‘light’ or ‘white’ version of the zasmażka, as opposed to the ‘brown’ one. Brown was usually applied to soups, while the light one was almost a mandatory base for heavy hot sauces. Not an everyday treat, but not a poison, either. Once every blue moon..
- 2-3 tbsp flour
- 1-2 tbsp butter or oil
- some tomatoe paste (or thick juice)
- some good meat stock
- salt, pepper
- optionally some sour cream
- On medium heat, in heavy saucepan 0r deep frying pan, heat -up your butter (or oil, whatever your preference).
- Drop in the flour, introduce it into the fat, stir and mix, getting it to a smooth paste-like substance. Do not allow to burn (brown?).
- Mix in tomatoe paste, stir until smooth.
- Add the stock, mix, simmer gently until the sauce thickens.
- Add spices to taste.
- Take of the heat, add sour cream, if using.
- Serve!