How to make
The onions, carrots and leeks are grinded. Fry them in heated olive oil for 2 minutes. Another option is to cut and fry them into pieces (in this case, the time increases slightly) and only at the end to mash everything until a smooth sauce is obtained. You can proceed as you like.
To the fried and already pleasant-smelling vegetables, pour the flour at once and stir for 1-2 minutes, after which the broth and brandy is poured in portions, while beating the mixture with a wire stirrer at all times. Add salt, if necessary, but the salt from the broth should be enough.
Reduce the heat to almost low and simmer for about 20 minutes. At the end it can be increased to reduce the liquid and thicken the sauce to the desired consistency.
The sauce is extremely suitable in combination with various meats.
Its base is a dark beef broth, olive oil and flour and the other ingredients may vary. For example, sometimes wine is added instead of brandy and onions and leeks are not added. But for me this is the richest and tastiest version of this fragrant sauce, thanks to which each piece of meat becomes a culinary masterpiece.
Try it and enjoy it!
