Steak Sauce for Churrasco

Summary

Prep Time	15 mins
Cook Time	30 mins
Total Time	1 hr 45 mins
Course	Sauce
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Peel the leek, celery and carrot, cut into small pieces and sauté lightly in a saucepan. Then deglaze with the cola and reduce to a syrup under high heat. Then strain the cola mixture through a sieve and stir in the vinegar. Continue to simmer gently so that the aromas of vinegar and cola mixture combine.
Now cut the parsley and spring onion into small pieces and set aside. Add the canned tomatoes and the spices to the cola mixture and bring to the boil briefly. Do not cook too long, otherwise the tomato pieces will liquefy and the sauce will lose its lumpy consistency and freshness. Remove the saucepan from the heat, fold in the parsley and spring onions.
Immediately fill into clean jars with screw caps while hot and turn them upside down. This means that the sauce has a longer shelf life.
Then just put the sauce in the cold; Once cooled, it is ready to be enjoyed.
Of course you can vary the spices according to your own taste.

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