| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sauces | 1 | Pt | |
INGREDIENTS
| 2 | tb | Butter or margarine |
| 2 | tb | All purpose flour |
| 1 | tb | Minced green onion |
| 1 | tb | Chopped fresh parsley |
| 1 | Bayleaf | |
| 1/4 | ts | Dried thyme |
| 1/8 | ts | Salt |
| 1/8 | ts | Coarsley ground |
| Black pepper | ||
| 10 1/2 | oz | Can beef broth, undiluted |
| 3 | tb | Dry red wine |
INSTRUCTIONS
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Stir in next 6 ingredients. Gradually add broth and wine; cook over medium-high heat, stirring constantly, until thickened and bubbly. Remove bay leaf. Yields about 1 1/2 cups Walt MM Posted to MM-Recipes Digest V3 #258 Date: Fri, 20 Sep 1996 17:19:59 -0400 From: Walt Gray <waltgray@mnsinc.com>
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