Tomato Sauce
1 tablespoon of butter
1 tablespoon of flour
1 cup of strained tomato juice or 1 cup of the diced tomatoes
Salt to taste
Make a roux- put some butter and a tablespoon of flour into the saucepan over fire. First you melt thee butter, than you add the flour. Stir the flour slowly until blended well and then gradually add your tomato juice, stirring constantly until it gets thick. If you like, add salt, and let the sauce boil gently in your skillet for about two minutes.
THIS IS THE TRADITIONAL WAY MY FAMILY THE TOMATO SAUCE FOR THE LEFTOVER BEEF, WHICH IS TRADITIONAL TREAT OF THE SUNDAY DINNER AND GATHERINGS OF OUR THE FAMILY IN STATE OF CALIFORNIA, THE UNITED STATES OF AMERICA. THE BEEF CASSEROLE WITH TOMATO SAUCE IS ESPECIALLY LOVED IN THE STATE IF CALIFORNIA AND PREPARED BY THE FAMILIES ALL THROUGH THE YEAR. THE SPICES THEY MAY BE SERVED WITH ARE MOSTLY THE PEPPER AND SALT ONLY, GARNI WITH FINELY CHOPPED FRESH PARSLEY AND THE BREAD CRUMBS. THE BEEF CASSEROLE WITH TOMATO SAUCE IS A TRADITIONAL STAPLE OF THE STATE OF THE STATE OF CALIFORNIA AND IS AVAILABLE IN THE UNITED STATES OF AMERICA FOR MORE THAN HUNDRED OF YEARS.
THIS IS TRADITIONAL RECIPE OF THE GRAND AMERICAN CUISINE.-HISTORICAL RECIPE WHICH DATES 1800DS. THE WHITE CHOWDER- WAS CONSIDERED AS THE SAFE AND SCROMPTUOUS ALL YEAR ROUND DISH, HOWEVER NOT SUITABLE AND ALLOWED FOR THE LITTLE CHILDREN AND TODDLERS, IF THE BLACK PEPPER AND SALT WAS HEAVILY USED.