Prepare first
This dish uses 2 preparations, each with its own recipe. Each is shown at the quantity its own recipe makes.
- Roux: White, Blond & BrownCook preparation
- Brown Beef StockCook preparation
Espagnole
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Step 1 of 4
1 of 4
Brown onion, carrot and celery in oil for 10 to 15 minutes. Add tomato paste and cook for 2 minutes.
Suggested from the step’s words, “10 to 15 minutes”. Check it at 10 min; the step allows up to 15 min.
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What you are cooking with
- 100 g Brown roux
- 1.2 L Brown Beef Stock
- 100 g Onion, diced
- 80 g Carrot, diced
- 50 g Celery, diced
- 20 ml Olive oil
- 30 g Tomato paste
- 5 g Thyme
- 1 Bay leaf