Made mainly to accompany soup meat, either beef or pork, Hungarian tomato sauce is unlike Italian style tomato sauces. The liquid for it comes from the soup stock the meat was cooked in. The consistency should be smooth, some people add heavy cream at the end, but always this is a mild tomato sauce and only slightly tang. Mostly made from tomato paste, sometimes from fresh tomatoes, in which case it is pureed.

1 1/2 Tbsp soft butter
1 Tbsp flour
1-1/2 to 2 cups of water or stock
3 Tbsp tomato paste
1 Tbsp sugar
1/8 tsp salt
1 Tbsp red wine vinegar

• Melt the butter in a saucepan.
• Sprinkle the flour over the butter, stir and cook until the mixture foams up. Do not let it brown.
• Stir in the tomato paste, water or stock and cook stirring so no lumps form.
• When thickened, stir in the sugar, salt and the red wine vinegar.
• Taste and adjust seasoning if needed. Add more sugar or vinegar to suit taste.
This makes over 1 cup of sauce.

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