Burgundy Steak Sauce A La Worcester
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sauces | 4 | Servings | |
INGREDIENTS
| 2 | T | Butter Or Margarine |
| 1/4 | c | Onion, Chopped |
| 21 | oz | Beef Gravy, 2 cn |
| 3 | T | Burgundy, * |
| 4 | t | Worcestershire Sauce |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 59
Calories From Fat: 50
Total Fat: 5.7g
Cholesterol: <1mg
Sodium: 95.1mg
Potassium: 66.7mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: <1g
Protein: <1g