SALSA ESPAÑOLA, ESTILO DAISY

SALSA ESPAÑOLA, ESTILO DAISY image

Number Of Ingredients 11

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1 1lb thick cut bacon, cut in 1/2 in strips
3 celery stalks, cut in 2 in pieces
2 carrots, cut in 2 in pieces
1 lg onion cut in 2 in chunks
2 sprigs fresh thyme
3 T all purpose flour
2 T tomato paste
1/3 c cognac
48 oz chicken broth
2 bay leaves
5 cloves

Steps:

Stir into sauteed chicken or pork chops toward end of cooking or use as starter for beef stew. Cook bacon until browned, remove to paper towel. Remove almost all fat from pan. Add celery, carrots, onion & thyme and cook until lightly browned, about 10 min. Sprinkle flour over vegetables and stir until vegetables are well coated and oil is incorporated. Keep stirring over low heat until there is no trace of flour on vegetables. Stir in tomato paste and cook for 2 min. Remove pan from heat, add cognac. Return to heat and boil until cognac is almost all evaporated. Pour broth into pan and stir to dissolve the flour. Add bay leaves & cloves, bring to a boil and cook, stirring occasionally, about 30 min. Skim off foam and fat. Strain sauce.