John Myers
Contents
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Ingredients
- 400 g Beef stock
- 200 g Bardolino red wine
- 1 Clove of garlic
- 0,5 medium-sized Onion
- 1 Carrot
- 1 Bay leaf
- 0,5 tsp Ground coriander
- 0,33 tsp Ground caraway
- 1 tsp Tomato paste
- 1 tsp Sugar
- 1 tbsp Butter
- 1 tbsp Rapeseed oil
- 1 tbsp Cornstarch
- Salt
- Pepper from the grinder
Instructions
- Peel the garlic and onion, finely dice. Peel the carrot, cut into large pieces, core the paprika and dice.
- Heat the saucepan, fry the carrot with onion, garlic and paprika in butter and oil until roasted. Add the tomato paste with sugar and toast briefly, deglaze with the stock and red wine. Add spices with bay leaf, simmer for about 20 minutes over low heat.
- Remove the carrot pieces and bay leaves, purée finely with the hand blender. Dissolve cornstarch in a little extra water and use it to set the sauce to the desired consistency. Put the carrot pieces back in the sauce and keep warm. If necessary, season again with salt and pepper.
Nutrition
Serving: 100gCalories: 143kcalCarbohydrates: 4gProtein: 0.6gFat: 14g
