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Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
Servings:
10
Yield:
2 1/2 cups
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Ingredients
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1/4 cup butter
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1/2 cup chopped onion
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1/4 cup chopped celery
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1/4 cup chopped peeled carrot
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1/4 cup flour
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1/4 cup tomato puree or 2 tablespoons tomato paste
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4 cups 50 percent less-sodium beef stock
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1 bay leaf
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pinch of salt
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pinch of black pepper
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2 tablespoons less-sodium soy sauce
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1 tablespoon white miso paste
Directions
Melt butter in a medium saucepan over medium-high heat. Add onion, celery, and carrot. Cook, stirring occasionally, until onion is translucent and softened, about 6 minutes. Reduce heat to medium-low. Gradually whisk in flour; cook, whisking constantly, until roux is deep brown and has a rich, nutty aroma, about 5 minutes. Whisk in tomato purée. Cook, whisking constantly, 1 minute.
Whisk in beef stock; add bay leaf, salt, and pepper. Bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, until reduced by one-third (to about 2 1/2 cups) and mixture thinly coats the back of a spoon and holds a line when you draw a finger through it, about 45 minutes. Strain through a fine-mesh sieve into a bowl; whisk in soy sauce and miso.
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Nutrition Facts (per serving)
72
Calories
5g
Fat
5g
Carbs
2g
Protein
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Nutrition Facts
Servings Per Recipe
10
Calories
72
% Daily Value *
Total Fat
5g
6%
Saturated Fat
3g
15%
Cholesterol
12mg
4%
Sodium
421mg
18%
Total Carbohydrate
5g
2%
Dietary Fiber
1g
2%
Total Sugars
1g
Protein
2g
4%
Vitamin C
2mg
2%
Calcium
13mg
1%
Iron
0mg
2%
Potassium
102mg
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
