Constantinople-style meatball sauce
Method of preparation
Ingredients · Servings 1
- white wine - 1 tsp.
- water - 50 ml
- brashno - 1 tbsp.
- butter - 60 g
- that
- white pepper
Method · 15 min
- Fry the Tsarigrad meatballs in a heated pan with 2 tablespoons of oil until golden and remove them.
- Add the wine to the pan and stir for 2-3 minutes.
- In a small bowl, mix the flour with the water until a homogeneous mixture is obtained, and carefully add it to the pan, stirring constantly.
- Remove the pan from the heat, add the butter and stir until melted. The sauce for the meatballs is ready.
Fry the Tsarigrad meatballs in a heated pan with 2 tablespoons of oil until golden and remove them.
Add the wine to the pan and stir for 2-3 minutes.
In a small bowl, mix the flour with the water until a homogeneous mixture is obtained, and carefully add it to the pan, stirring constantly.
Remove the pan from the heat, add the butter and stir until melted. The sauce for the meatballs is ready.
