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Sour cream and tomato paste sauce

Sour Cream and Tomato Sauce

A comforting, familiar sauce for all kinds of main dishes. This sauce is built on everyday ingredients, so it's bound to win over most everyone. It's great on pasta and just as good with meat or poultry mains.

UnicornSteak

Recipe author

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Composition / ingredients

Servings:

Tomato paste

Sour cream

Carrot (all vegetables medium-sized)

0.5

Onion

0.5

Salt

Paprika

Ground hot pepper

Water

Sunflower oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 50 % 6 g

Carbohydrates 42 % 5 g

66 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

Let's make the sauté base. Grate the carrot on the fine side of a box grater and finely chop the onion, then sauté them in an oiled skillet over medium heat until golden. Stir now and then so they don't scorch. The finer you cut the vegetables, the faster they cook — which is what we want here.
Step 2:

Add the tomato paste. Choose one whose only ingredient is tomatoes, nothing else.
Step 3:

Pour filtered water into the skillet and stir gently with a spatula.
Step 4:

Next comes the sour cream. It can be full-fat or low-fat. The old rule "the richer, the tastier" holds here too — but I always use 10% :)
Step 5:

Add the seasonings: dried paprika, ground hot pepper, and salt to taste. I added 1/2 teaspoon of each. Stir the sauce and simmer over low heat until thickened, about 5 minutes, stirring occasionally. Watch the onion (it shouldn't be crunchy in the finished sauce) and the thickness. Once the sauce reaches the consistency you want, it's ready. If it's still thin, you can stir in a little flour — but mine came out thick without it.

This tangy sauce, with a touch of sweetness from the carrot and the richness of sour cream, is great for braising meatballs, porcupine meatballs, or stuffed peppers, or simply as a pasta sauce. Get creative!
Enjoy!
Root vegetables are best scrubbed with a brush or a stiff sponge under running water.
To keep the sour cream from curdling or separating as it cooks, first stir it together with a spoonful of flour in a separate bowl, then add it to the pan. You can swap the sour cream for cream of any fat level — just remember that the fat percentage affects the calorie count.
For cooking, it's best to use filtered or bottled water that's neutral in taste. Tap water can give the dish an off flavor.