Machanka - Slovakian Tomato Gravy
"Machanka" is a Slovak (or general Eastern European/Appalachian-American, in the US context) recipe for a simple tomato gravy thickened with a roux (flour and fat), often made with bacon fat or butter, and seasoned simply with salt and pepper, sometimes with a pinch of sugar or herbs. It is a humble comfort food typically served over bread, perohi (pierogi), dumplings, or fried potatoes.
Enjoy, Allison
Machanka - Slovakian Tomato Gravy
"Machanka" is a Slovak (or general Eastern European/Appalachian-American, in the US context) recipe for a simple tomato gravy thickened with a roux (flour and fat), often made with bacon fat or butter, and seasoned simply with salt and pepper, sometimes with a pinch of sugar or herbs. It is a humble comfort food typically served over bread, perohi (pierogi), dumplings, or fried potatoes.
Enjoy, Allison
Open in Cookpad AppSteps
- 1
Heat bacon fat in a pan. Sauté onion, garlic, and bell pepper until soft.
- 2
Stir in flour and cook for 1 minute, mixing well.
- 3
Add tomatoes with juice, thyme, salt, pepper, and chicken bouillon.
- 4
Simmer until thick and chunky, about 15 minutes. Stir occasionally.
- 5
Remove thyme sprigs. Stir in butter and milk or cream.
- 6
Serve hot over fried or mashed potatoes, or with crusty bread for dipping.
Tips
For a chunkier texture, use fresh tomatoes when in season and adjust seasoning to taste.
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