| Cuisine: French | Type: Sauce or Dressing | Serves: 2-1/2 cups |
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Source:
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Attributes:
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Quick and Easy |
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Comments:
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Serving Suggestions:
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Use anywhere you would use a classic veal stock. |
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Ingredients:
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4 tsp. tomato paste 2 tbs. oil 2 small onions, chopped 1 carrot, chopped 4 cloves garlic, peeled but left whole 1/4 cup water, divided 4 tsp. flour 1-1/2 cups dry red wine 1-3/4 cups chicken broth 3-1/2 cups low sodium beef broth 2 bay leaves 6 sprigs thyme 2 tsp. black peppercorns |
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Instructions:
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1. Combine tomato paste and oil in a saucepan over medium-high heat and cook, stirring, to combine and start browning. 2. Add the onion, carrot and garlic and stir to coat. Add the water a few tablespoons at a time and cook till reduced. 3. Add flour and stir to combine and cook for 1 minute. 4. Add the wine, chicken broth and beef broth along with the bay leaves, fresh thyme sprigs and pepper corns. 5. Reduce heat to a simmer and cook for 35 to 40 minutes and until you have about 2-1/2 cups of sauce. 6. Strain, pressing all the liquid out of the vegetables. |
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Related recipes:
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None |
2007-12-28