Sometimes it happens to us, that by not calculate well water .... we add the stew is too liquid us. Even with the right amount of water, the sauce does not bind well and is watered down.
We give you some tips to thicken the sauce and you can dip bread.
FLOUR
The most common way to bind a sauce is to add flour. In a bowl a tablespoon of flour and two or three tablespoons of broth is added stew, mix well and add to the stew, we give a boil and see how the texture improves noticeably.
We can also do with Cornstarch, but will give less flavor than flour.
EGG
Another trick that never fails .... We pulled stew broth and put in a bowl, add egg yolk and stir well. This mixture return it to the stew and keep moving until it comes to a boil. We see that the sauce has another texture thicker.
POTATO
Boil the potatoes in the stew itself, when they are soft and we took them pass through the blender so that they are crushed. We incorporate this puree to the stew again, move well up to a boil. It will be a well linked with excellent texture and sauce. Keep in mind that potatoes add flavor to stews, and do well to many of them, but not others .... We must have this factor in choosing this trick to thicken sauces.
We hope it has been helpful.
Happy day!