Cause sauce is a perfect complement to Silesian dumplings, potatoes or potatoes. This is a simple addition that arises in a few moments, but Silesians are often difficult to imagine a Sunday dinner without it.
The one who cannot prepare it properly, because only a properly prepared roasting sauce, becomes a feast for the senses. Make it according to the recipe below, and it will be perfectly thick, aromatic and gain a better taste than from many expensive restaurants.
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The roast sauce has been loved by Poles for hundreds of years. Our ancestors believed that it is one of the symbols of prosperity, which is why PHe was desecrated at important family celebrations. And today many homes cannot be missing from Sunday or Christmas.
Likewise Dodges or dumplings without roast sauce do not taste the same, but you can boldly serve it with porridge, rice, pasta or ordinary mashed potatoes, If you feel like it. The most important thing is that the roast sauce is thick and has a deep, expressive taste.
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Preparing a roast sauce for Silesian noodles will be as simple as a roll with butter. First, however, you need to make sure that you have all the necessary ingredients in the fridge that you need to prepare it.
Ingredients for roasting sauce:
- Meat/ vegetable broth – 350-400 ml
- Butter – 30 g
- wheat flour – 2 tablespoons
- Soy sauce – 1 teaspoon
- mustard – 1 teaspoon
- 30 % cream – 40 ml (optional)
- Mushrooms – at your discretion (optional)
- Granulated garlic – 0.5 teaspoons
- Dried onion – 0.5 teaspoons
- Salt, pepper – at your discretion
It is said that The best roasting sauce is made of ingredients after baking meat. However, if you did not prepare it, you can do this addition to dinner from scratchfrom broth, onions and a few other ingredients.
How to make a homemade roast sauce from scratch? First, pull a small pot and out of the cabinet and Melt the butter on low heat, being careful not to burn. Add some flour and mix it vigorously to make the roux form. Slowly pour the broth to it laterstirring constantly the contents of the pot.
The point is that the mass is smooth, uniform and without lumps. When the mixture thickens, Add some soy sauce and mustard for a deeper taste. Also add salt, pepper, garlic and onion.
At the very end, add the cream to improve the cream’s cream of the roast sauce and cook for another 3 minutes on a slow fire, stirring. Later, pour the noodles or potatoes and meat. It tastes best hot.
