| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Frugal01 |
1 |
servings |
INGREDIENTS
| 1/4 |
lb |
Butter -; (1 stick) |
|
|
(or 1/2 cup Olive oil) |
| 1 |
c |
Chopped yellow onion |
| 1 |
c |
Chopped unpeeled carrots |
| 1/3 |
c |
Chopped fresh parsley |
| 1 |
|
Bay leaf |
| 1 |
ts |
Whole dried thyme |
| 1/2 |
c |
Flour |
| 2 |
c |
Dry red wine |
| 2 |
qt |
Beef stock; fresh or canned |
| 2 |
tb |
Tomato paste |
| 1/4 |
ts |
Freshly-ground black pepper |
| 1/4 |
c |
Dry sherry |
|
|
Salt; to taste |
INSTRUCTIONS
Heat a 4-quart heavy stockpot and add 1/2 the butter or olive oil. Add
onions, carrots and parsley. Saute until vegetables begin to brown
lightly. Add bay leaf and thyme and return to a low simmer. In a
small frying pan melt remaining butter or oil. Add flour and cook,
stirring, until light brown. Stir this roux into vegetables. Add
remaining ingredients to the pot, except for the sherry and salt.
Bring to a boil, turn to a heavy simmer and cook the sauce,
uncovered, for about 2 hours or until it has reduced by half. Add the
sherry and simmer for 5 minutes. Add salt to taste. Strain before
serving or using. This recipe makes 1 quart of sauce.
Comments: This sauce takes some doing, but it is well worth it and
will keep several days in your refrigerator.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 08-26-1992
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-07-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”