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Roast Brown Sauce Recipe
|Browned bones with meat adhering||3 Pound|
|Fat/Butter||1⁄3 Cup (5.33 tbs) (Beef Or Veal)|
|Onion||1 , chopped|
|Carrot||1 , diced|
|Flour||1⁄3 Cup (5.33 tbs)|
|Brown stock||3 Cup (48 tbs) (Utilizing Leftover Gravy And Pan Juices From Roast)|
|Canned tomatoes/3 fresh tomatoes||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm)|
Serving size: Complete recipe
Calories 1672 Calories from Fat 1061
% Daily Value*
Total Fat 119 g183.4%
Saturated Fat 21.5 g107.3%
Trans Fat 0 g
Cholesterol 60.4 mg
Sodium 5475.6 mg228.1%
Total Carbohydrates 132 g43.9%
Dietary Fiber 11.2 g44.6%
Sugars 21.3 g
Protein 23 g46%
Vitamin A 248.8% Vitamin C 74.2%
Calcium 18.4% Iron 36.5%
*Based on a 2000 Calorie diet
Prepare stock by cooking browned bones.
Melt fat; add onion and carrot, and cook until golden brown.
Add flour and cook until a good deep brown.
Add stock and tomatoes and boil, stirring constantly, until flour and fat are combined with the liquid.
Add celery, parsley, herbs, garlic, salt and peppercorns; and cook gently, skimming when necessary, for about 2 hours, when there should be about 2 cups of sauce left.
Strain, let cool, and use as needed.
This sauce is marvelous added to stews, leftover dishes and to other sauces.
It thickens them, and gives full rich flavor.
After sauce cools, it can be frozen in ice cube trays.
When frozen, cubes can be stored in plastic bag in freezer, and a few cubes used in cooking as needed.