40 g bacon, 40 g butter, 1 small onion, 100 g carrot, 2 sprigs celery, a bit of thyme, 1 small bay leaf, 0.5 dl dry white wine, 40 g flower, 7.5 dl beef broth, 1 teaspoon mustard, 2 tablespoons green pepper (in juice), 1 tablespoon of green pepper juice, half a glass of cognac, 125 ml crème fraîche.
Preparation (about 7 minutes)
Chop the bacon, the onion and the carrot. Cut the celery into coarse pieces.
Cooking (about 25 minutes)
Fry the bacon in a fryingpan in 40 g butter. Add the onion, carrot, celery, thyme and bay leaf. Fry it all light brown. Pour off half of the fat. Pour the wine into it and stir loose the crust. Let the liquid evaporate. Add while stirring 40 g flower until you get a smooth mix and keep stirring until it is browned (brown roux). While stirring continually pour slowly the beef broth into it. Boil the sauce softly down in a saucepan with the lid ajar, while stirring it now and then until 2/3 part remains.
Now you've got 'Spanish sauce', which is the basis for the green pepper sauce. Mix in a bowl the mustard, the pepper with the juice and the cognac and add it to the sauce. Boil the sauce softly for 5 minutes. Finally, remove it from the heat and add the crème fraîche. Now the sauce may not be boiling anymore.
