| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sauces | 4 | Servings | |
INGREDIENTS
| 2 | tb | Butter Or Margarine |
| 1/4 | c | Onion; Chopped |
| 21 | oz | Beef Gravy; 2 cn |
| 3 | tb | Burgundy; * |
| 4 | ts | Worcestershire Sauce |
| 2 | tb | Parsley; Chopped |
INSTRUCTIONS
* You can use Burgundy or any other type of dry red wine in this recipe. In a small saucepan, melt the butter. Add the onion and saute for 3 minutes. Stir in the gravy, wine, and Worcestershire Sauce. Cook and stir until hot, about 2 minutes. Stir in the parsley. Serve over steak or hamburgers. Makes approximately 3 cups of sauce. "More Recipes from the Backs of Boxes, Bottles, Cans & Jars", by Ceil Dyer. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sauces1.zip
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