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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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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!