| Cuisine: French | Type: Sauce or Dressing | Serves: |
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Source:
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McCalls Book of Marvelous Meats |
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Attributes:
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Comments:
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Serving Suggestions:
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Sauce goes well with broiled flank steak or other steak |
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Ingredients:
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3 tbs butter or margarine 1 shallot, finely chopped 1 clove garlic, finely chopped 1 onion slice 2 carrot slices parsley sprig 6 peppercorns 1 whole clove 1 bay leaf 2 tbs flour 1 cup canned, condensed beef bouillon, undiluted 1 cup thickly sliced mushrooms 1/4 tsp salt 1/8 tsp pepper 1/3 cup good red wine 1 tbs chopped parsley |
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Instructions:
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Slowly heat 2 tablespoons butter in medium skillet. Add shallot, garlic, onion, carrot slices, parlsley spring, peppercorns, clove and bay leaf. Sauté until onion is golden—about 3 minutes. Remove from heat. Add flour, stirring until smooth; over very low heat, cook, stirring, until flour is lightly browned—about 5 minutes. Remove from heat. Gradually stir in bouillon; over medium heat, bring to boiling, stirring constantly. Reduce heat; simmer gently for 10 minutes, stirring occasionally. Meanwhile, heat remaining butter in a small skillet. Add mushrooms, sauté, stirring until tender—about 5 mintues. Strain bouillon mixture discarding vegetables. Add salt, pepper, Burgundy, chopped parsley and mushrooms; reheat slowly. Makes 1 1/3 cups |
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Related recipes:
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None |
2001-03-10