Discussion in 'Food & Drink' started by ultraspunk, Mar 12, 2006.
My mother's special recipy for Tomato Gravy. She served it over boiled beef that was cooked in the stock to make the gravy.
1/4 Cup flour 1 Cup tomatoes diced
2 Tbsp shortening 1 Bay leaf
2 Cups beef stock - unsalted 1/8 Tsp thyme
1 Onion diced 1/2 Tsp sugar
1 Allspice 1 Tbsp vinegar
Melt shortening over medium heat and add flower. When golden brown, add the stock slowly, constantly mixing to make a creamy consistency. Add the rest of the ingredients EXCEPT the sugar and vinegar and allow to simmer under low heat for 45 minutes. Remove from heat and rub through a sieve. Reheat and add the sugar and vinegar to taste.
You may substitute an 8 oz can of tomato paste. Then there is no need to rub through a sieve, but remember to remove the allspice and the bay leaf before serving.
awesome...thank you...I will have to do a variation but this looks like a solid base.
How is your week going?
Ultraspunk, there is no "variation". This is is Rajska Omacka" and it has to be served with Czech dumplings. You may very well come to CR and have some original.
Another meal is LECO (pron. Letcho), slightly fry sliced onion, chopped green peppers, later lots of chopped tomatoes, add sliced up sausage. When done, add eggs and stir from time to time till eggs are mixed in and cooked. Serve with rye bread.
Ooo...that looks good! (Leco) I'm going to make that tonight. Thanks for posting that!
I have to correct this one. If you ever order "Rajska Omacka" in any restaurant or public eatery in Czech Republic, maybe not the true in the big cities, you will get this one:
40 g fat (you can use oil, lard or butter)
40 g onion
20 g flour
250-300 g tomatoes (diced)
1 small bay leave (I do grind all those spices in old coffee grinder)
2 pieces of allspices
4 pieces of black peppers
1 piece of cloves spice
1/2 liter of beef or chicken stock
1/4 l heavy cream
10 g flour for thickening
lemon juice from 1/2 lemon or vinegar
sugar and salt by your taste
Onion and fat till glossy, ad the flour and make a rue, pinkish color, ad tomatoes, stock and spices. After 20 to 30 min of boiling under cover, ad mix of the heavy cream and rest of the flour and slow boil for another 20 min. Run this through food mill or anything else to remove the skin and the seeds, ad salt, pepper, sugar and lemon or vinegar up to your taste and serve.
Note: if the tomato flavor is not strong or intense enough, ad 1/2 can of tomato puree or use the one in the tube.
Serve over stuff peppers or boiled beef and dumplings or even with spaghetti and ground beef or anything else.
The sauce have to be on the sweet side, never sour!
Just wanted to say I made the Leco recipe you posted magan and it was wonderful!! Although I think I could have added more tomatoes... I ended up using turkey sausage (trying to be healthy!). Not as good as real sausage of course, but not bad! :mrgreen:
I made lečo yesterday, thanks for the inspiration Magan! I used spicy Hungarian sausage - čabajka. It was great.
The only way to go, is to use the "spaci" Hungarian sausage. But make sure you do not eat Leco for at least a week, if you are going for a blood test -- cholesterol -- for it will definetly elevate your acceptable levels and stay in your system for 5-7 days.
Seem that anything that is tasty and good, the doctors seem to object to! This getting old at times is a pain...
Yea Cabajka my fave
explain to your doctor that you go for quality, not quantity. i love brie cheese on black bread! but it plays hell with cholesterol.
i fixed stepans version on saturday. delicious and very different!
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