Hungarian Sauce

• This sauce has its origins in gulasz, a much loved Polish dish of Hungarian origin.
• This is good served with pan fried meats or kotlety-mielone – Polish large meatballs.

Ingredients

• 1 onion
• 2 tablespoons of butter
• 1 tablespoon of plain flour
• 250-300ml of chicken stock (can be from a cube or concentrate)
• 2 tablespoons of tomato purée 
• ½ teaspoon of paprika
• ½ teaspoon of sugar
• Juice of half a lemon
• 125ml of soured cream or thick yoghurt
• Salt & pepper to taste 

Method

• Chop the onion up into small pieces.
• Cook gently in the butter – do not brown.
• Cook until the onions are soft.
• Mix together the stock, tomato purée, paprika and sugar.
• Add the flour to the onions and cook gently whilst stirring.
• Slowly add the stock mixture, stirring all the time.
• Cook till the sauce is thick and uniform.
• Add extra stock if it is too thick.
• Stir in the lemon juice.
• Season to taste.
• Stir in the soured cream or yoghurt.
• Mix well and serve.