Basic traditional tomato sauce

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
  1. On medium heat, in heavy saucepan 0r deep frying pan, heat -up your butter (or oil, whatever your preference).
  2. 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?).
  3. Mix in  tomatoe paste, stir until smooth.
  4. Add the stock, mix, simmer gently until the sauce thickens.
  5. Add spices to taste.
  6. Take of the heat, add sour cream, if using.
  7. Serve!
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