Marchand de vin sauce

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Oil
2 tablespoons Unbleached Flour
1 small Onion Finely Chopped
10 ounces Beef Broth (1 can) PLUS
10 ounces Water (1 can full)
3 tablespoons Tomato Paste
½ cup Ham, Finely Chopped
½ cup Mushrooms, Chopped
4 mediums Shallots Or Green Onions, Finely Chopped
4 tablespoons Butter
½ cup Dry Red Wine
1 tablespoon Lemon Juice
1 tablespoon Fresh Thyme, Chopped (Or 1 Tsp Dried)
1 tablespoon Worcestershire Sauce

Directions

Make a roux by stirring 2 Tbls of oil and 2 Tbls of flour in a heavy skillet, over medium heat, until chocolate brown. Add the onion and wilt then add the broth, water, tomato paste, ham and mushrooms. Cook until thickened and reduced to half, about 30 minutes. In a small pan, saute the shallots in 4 Tbls of butter. Add the red wine and simmer several more minutes. Add the lemon juice, Worcestershire sauce and thyme. Before serving, strain out the solids and serve over the steak.

From Cow Country Cusine By Kathy G. Mc Craine Copyright 1988

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