The gravy goes well with and bakes better than any other side dish. It has that “something” that enhances their taste, making it often difficult not to be tempted by another helping. It also goes perfectly with dumplings or .
Well prepared, it is a feast for the palate, delighting with its depth, dark color and shiny consistency. However, it doesn’t always work out that way you don’t have to be an expert to learn how to make gravy masterfully. Try the following and the first time it will come out like something from an expensive restaurant.
Poles have been making gravy for hundreds of years. In the past, it was even considered a symbol of prosperity, a its presence on the table meant that there was nothing missing in the family, which is why dishes with its addition were tried to be served at more important celebrations, such as weddings, Christmas or birthday gatherings.
It is also loved today because of its universality. Especially by residents of the southern part of the countrywho often cannot imagine not having it at Sunday dinner. You only need a few ingredients to prepare it.
Recipe for roast sauce – ingredients:
- – 30 g
- wheat flour – 25 g, or about 2 tablespoons
- broth (meat/vegetable) – 400 ml
- soy sauce – 1 tsp
- mustard – 1 tsp
- salt, pepper – to taste
- granulated garlic – 0.5 tsp
- dried onion – 0.5 tsp
- cream 30 percent – 50 ml (additionally as desired)
Just fifteen minutes is enough to prepare the best roast sauce yourself. Prepare a small pot and Melt the butter in it over low heat (taking care not to let it burn). Add the flour slowly, stirring vigorously to create a roux that will make it thick and creamy.
Start pouring in the broth, stirring constantly. Take your time to avoid lumps. The mass should be smooth. Next, add soy sauce and mustardto obtain intense flavor. Add spices according to your preferences: salt, pepper, garlic and dried onion.
Taste the gravy constantly to make sure it turns out perfect. If you want to get a velvety texture, add a little cream at the very end. Then cook the gravy for another 2-3 minutes over low heatstirring. Serve hot. Serve hot with Silesian dumplings or other side dishes and meat.
