I have to clarify that today we are not going to prepare the authentic Spanish sauce, since to make it we need many hours, so to make the dark background, meat broth, we would need to toast the bones and the meat in the oven together with the vegetables at least 10 hours, so today we are going to make a pseudo Spanish sauce, in a homemade plan, so that everyone can prepare it at home.
This sauce seems ideal to accompany meats. In addition, you can finish it in two different ways: leaving the ingredients as is or crushing them. This last option is the one that I advise if you have children at home or people who do not like to find the pieces while they eat. For me, personally, I lose the sauce with whole vegetables. But when there are children we have no choice but to crush it, as I mentioned before.
An ideal way to enjoy this recipe is in these meatballs in Spanish sauce, some fillets of pork, chicken, beef, etc.
Spanish sauce recipe
2 cloves of garlic
225 g of boletus, mushrooms or similar
2 tablespoons of flour
430 ml of chicken broth
125 ml of red wine
125 ml of water
35 ml brandy
Extra virgin olive oil
4 tablespoons of homemade tomato sauce
1. To make this Spanish sauce we start by peeling the onion and cutting it into small squares.
2. The garlic cloves are also peeled and chopped into small pieces.
3. Now we cut the boletus into squares. You can change it for mushrooms or champignons without problem.
4. Add a good jet of olive oil to a frying pan to brown the onion with the garlic.
5. Salt and cook at medium high heat for about 10 minutes.
6. In Spanish sauce, poaching is very important as it provides flavor and color.
7. Where to use this sauce? In a delicious dish of pork fillets in Spanish sauce or cheeks in Spanish sauce, for example.
8. Add the boletus or mushrooms when the onion has a golden hue.
9. Cook the vegetables for the Spanish sauce for about 3 or 4 minutes at medium temperature.
10. After those 3 or 4 minutes, add the flour and toast it for approximately 30 or 40 seconds.
11. Next, pour in the brandy, water, red wine, poultry broth and homemade fried tomato.
12. We leave the sauce on the fire for another 20 or 25 minutes at medium temperature.
13. Be careful, we do not cover the sauce so that it evaporates and reduces, and we add liquid if necessary.
14. After time, we set aside and use our Spanish sauce with a rich meat or we crush and reserve.
15. If there are children at home it is better that we mash the sauce so that the vegetables are not found.
16. I prefer it with whole pieces, but this is a matter of taste.
17. We can also prepare this sauce in advance and freeze it to use at another time.
18. I assure you that it is an essential that is done quickly and is spectacular.
Servings / Units: 1
Approximate Preparation Time: 40M
Approximate Calories: 150
For 4 people:
250 gr. minced beef
250 gr. minced pork
50 gr. bread crumbs
1/2 glass of milk
50 gr. pine nuts
8 dried tomatoes
1 clove garlic
For the Spanish sauce:
1 green pepper
200 gr. meat tip
1 ham bone (piece)
2 tablespoons of flour
1 glass of white wine
2-3 glasses of beef broth
1 glass of tomato sauce
Put the bread crumbs in a bowl, add the milk and let it soak.
Mash the pine nuts in the mortar and add the chopped dried tomato, the finely chopped garlic clove and a good handful of parsley. Season and mix well.
Mix the pork and beef in a bowl, season with salt and pepper and add an egg. Knead well and add the bread crumbs. Mixture. Cut 4 pieces of transparent plastic and distribute the meat among the 4. Spread each pile in the center of each paper and give them a rectangular shape. Put a little of the pine nut filling in the central area of each one (drawing a strip from side to side). Make some meat rolls using the plastic. Flour the rolls (remove excess flour) and place them in a baking dish. Pour a splash of oil on top and bake at 200-220ºC for 20-25 minutes (with the oven preheated).
To make the Spanish sauce, peel and chop the onions and fry them in a pan with a drizzle of oil. Also chop the carrot and green pepper and add them. Season and let it brown over high heat. When they take color, add the meat tips and the ham bone. Sauté and add two tablespoons of flour. Cook well and add the tomato sauce, white wine and meat broth. Let reduce for 10-12 minutes. Transfer it to a bowl, blend with the electric mixer and strain.
Cut each roll into 3 parts and serve on a flat plate over a layer of Spanish sauce. Garnish with a sprig of parsley.
Pine nuts are delicately preserved nuts. So that they do not get rancid so quickly, it is best to keep them in a cold environment and not at room temperature.
We are facing a very nutritious and complete dish thanks to the wide variety of ingredients it contains.
The meats present in this recipe provide easily assimilated proteins and iron, so this dish is recommended for everyone and, especially, for anemic and women of childbearing age.
For this dish to be healthy we must be careful with the amount of fat used to make the sauce.
The sauce enriches the nutritional value of the meat by providing vitamins, minerals and fiber present in vegetables. Therefore, we should not eliminate sauces from a balanced diet. Our doctor advises removing the ham bone in obese people or those with cardiovascular problems.
The mixture of pine nuts with garlic, tomato and parsley that are added to the meat is a good source of substances that improve cardiovascular health. Provides antioxidants and fats rich in omega 3 and omega 6 fatty acids.
The milk that is added with the breadcrumbs provides calcium, a mineral absent in meat; and the breadcrumb contains sugars of slow assimilation, so that with this practice we again increase the nutritional contribution of the recipe.
Spanish sauce recipe
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