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Acasa

Sos brun(Spaniol)

pt. 1 kg produs finit
— oase fara maduva si sita 1 kg
— ulei 0,100 ml
— faina 100 gr
— morcovi 100 gr
— patruniel radacina 100 gr
— telina radacina 100 gr
— ceapa 100 gr
— usturoi 10 gr
— pasta de tomate 100 gr
— foi de dafin 2 buc
— piper boabe
— cimbru
— sare

Oasele se taie in bucati, se spala si se usuca (fara grasime) ia cuptor, la foc moderat. Morcovii, patrunjelul radacina, telina, ceapa si usturoiul se curata, se spala si se taie felii. Boabele de piper se zdrobesc si faina se cerne. Pasta de tomate se dilueaza cu 100 ml apa.
Morcovii, ceapa, patrunielul radacina si telina se inabusa in ulei cu 100 ml apa. Se adauga pasta de tomate, faina dizolvata in 100 ml apa rece, apa fiarta (circa 2 l), oase, foi de dafin, usturoi, piper, cimbru si sare. Sc continua fierberea la foc moderat circa 3-4 ore.Cind sosul e fiert, se strecoara prin etamina.

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