Sos Pieczeniowy

July 8, 2021

Sos Pieczeniowy - kvalifood.com

Sos pieczeniowy is Polish roasting gravy – the pan drippings from a roast, thickened with flour and seasoned with allspice and bay leaf. It is the standard gravy served with roasted meats and Polish dumplings.

Makes ca. 500 ml (4 servings)

Ingredients

150-200 ml meat drippings from roasting (pork, beef, or chicken)
300-350 ml water (or unsalted stock)
2 tbsp wheat flour (about 16 g)
1 tbsp butter (about 14 g)
3 allspice berries
2 bay leaves
salt, to taste
black pepper, to taste
1 tbsp sour cream (optional)
1 tsp tomato concentrate (optional)

Directions

Pour drippings into a saucepan. Skim off excess fat but keep some. Add water or stock, bring to a gentle boil.
Mix flour with 3-4 tbsp cold water until completely smooth.
While stirring the simmering liquid continuously, pour in the flour slurry in a thin stream. Stir until thickened, about 2-3 minutes.
Add allspice and bay leaves. Simmer on low 10-15 minutes.
Add butter and stir until incorporated.
Season with salt and pepper. Stir in tomato concentrate or sour cream if using.
Strain through a fine-mesh sieve. Serve hot.

Notes

No drippings? Use 500 ml stock, increase butter to 2 tbsp, and add 1 tsp tomato concentrate.
Potato starch alternative: replace flour with 1 heaping tsp potato starch. Add at the end – it thickens instantly.
For a dark version, dry-toast the flour until golden before mixing with water.
Serve with kopytka, kluski slaskie, mashed potatoes, or roasted meats.