| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sauce |
12 |
Servings |
INGREDIENTS
| 4 |
|
Beef bouillon cubes |
| 1 |
c |
Boiling water |
| 3 |
tb |
Cornstarch |
| 1/2 |
c |
Melted butter |
| 2 |
c |
Rose wine |
| 4 |
tb |
Catsup |
| 1/2 |
ts |
Thyme |
| 1 |
|
Clove garlic; minced |
| 1 |
c |
Thinly sliced green onions |
INSTRUCTIONS
Dissolve bouillon cubes in boiling water. Blend cornstarch with melted
butter. Mix bouillon & wine together & pour into butter & cornstarch
mixture a little at a time, stirring constantly, over low heat. Add catsup,
thyme & garlic & cook on medium-low, stirring constantly until thickened.
Reduce heat to low, cover & continue cooking about 10 minutes. Add onion &
cook about 5 minutes. Serve hot with steaks. Makes 2 cups.
KAY PILLOW MAULDIN
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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