1. Over medium-high heat, add the olive oil and flour to a large, shallow pot or skillet. 2. Stir constantly with a wooden spoon to cook the flour and toast it a bit. Continue to stir until the roux has turned to a light brown color. 3. Add broth and whisk in the pan. 4. Add the tomato and paprika, simmer for a few minutes to cook through. 5. Add salt and pepper. 6. Stir occasionally so the sauce doesn't burn in the pan. 7. Allow the broth to reduce and become thick - don't get into a hurry and take the lazy way out adding in cornstarch. Just let it reduce for about 20-30 minutes. 8. Serve as a dipping sauce along side meat. ---------------------------------------------------------------------------
Nutrition
Ingredients
