| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sauce | 12 | Servings | |
INGREDIENTS
| 4 | Beef bouillon cubes | |
| 1 | c | Boiling water |
| 3 | T | Cornstarch |
| 1/2 | c | Melted butter |
| 2 | c | Rose wine |
| 4 | T | Catsup |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 99
Calories From Fat: 72
Total Fat: 8.1g
Cholesterol: 20.3mg
Sodium: 781.3mg
Potassium: 150.3mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: 1.4g
Protein: 2.6g