Hungarian Game Sauce (Vadas)

The secret of game sauce ("vadas") is the silky, sweet-and-sour balance – it is worth taking time over it.

1. Clean the carrots, the parsley root and the onion, then slice them thinly into rounds, so they soften quickly.

2. In a pot heat the cooking oil, and over a medium heat fry the vegetables in it for 8-10 minutes, until their edges take on a little colour.

3. Throw in the bay leaves, pour in the water, and cook the vegetables tender under a lid, in about 25-30 minutes.

4. Take out the bay leaves, then with a stick blender blend the sauce completely smooth – no pieces should remain.

5. Season it with the mustard, the sugar and the vinegar; taste it, and set the sweet-and-sour balance to your own liking.

6. Mix the sour cream lump-free with the flour, then carefully, stirring constantly, stir it into the hot sauce, so it does not go lumpy.

7. Boil it together for a few minutes, until it thickens silky, then finally salt and pepper it. Serve with bread dumplings and beef.

Tip: If you find it too sweet, another drop of vinegar freshens it; if too sour, a pinch of sugar rounds off its flavour.