John Myers
Sauces: Onion and Bacon Sauce
The perfect sauces: onion and bacon sauce recipe with a picture and simple step-by-step instructions.
- 20 g Branded butter
- 75 g Streaky bacon
- 2 size Onions
- 2 teaspoon Tomato paste
- 1 Garlic cloves chopped
- 100 ml Dry red wine
- 300 ml Meatsoup
- 2 Pinches Black pepper from the mill
- 2 Pinches Salt
- 2 Pinches Chilli flakes
- 0,5 dice Gravy
- 0,5 dice Mixed cornstarch
- Cut the streaky bacon and onions into roughly equal cubes. Leave the butter out in a pan and fry all the cubes in it until golden. When the desired color is achieved, put the tomato paste with the garlic in the middle and let it roast briefly, then deglaze immediately with red wine.
- Let the wine reduce a little, then add the meat stock, season with pepper, salt, gravy and chilli flakes, stir once, put a lid on and cook the sauce for about 5 minutes.
- Mix with the cornstarch and serve.
- I like to make this sauce with sausages with puree, with meatballs or, if there is any meat left over, but no sauce. It is made quickly and always tastes very good to us.
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