Cognac – pepper – sauce

Ingredients for 4 servings:

• 200 ml cognac or brandy
• 400 ml veal stock
• 1 onion(s), diced
• 1 clove(s) garlic, coarsely chopped
• 3 slice(s) bacon, streaky
• possibly oil (sunflower oil)
• 1 carrot(s), diced
• 100 g crème fraîche
• 2 tsp cornstarch
• 3 tbsp water
• 2 tbsp pepper, green
• possibly salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

e.g. with pork loin with country potatoes

Fry the bacon in a pan or large pot. Sauté the diced onion, carrot, and roughly chopped garlic in the rendered fat (add a little sunflower oil if necessary). When the onions are translucent, add the cognac or brandy and flambé (simply light them). Simmer over high heat for 5 minutes. Add the veal stock and simmer for another 5 minutes. Then strain it through a sieve into a saucepan. Rinse the green pepper in a sieve (the brine will otherwise give it a slightly musty taste) and add it. Whisk together the crème fraîche, water, and cornstarch and add it. Season to taste with pepper and salt, if desired. Serve with pork loin or beef steak, for example.