Known as the French Steak Sauce; best when served on steaks or roasts
Ingredients
1/2 cup of butter
1 clove of garlic, chopped
1/2 cup of white onion, chopped
1/2 cup of ham, chopped
1/2 cup of mushroom, chopped
1/2 cup of green onion, chopped
1 bay leaf
1/4 teaspoon of pepper
1/2 teaspoon of salt
1 teaspoon of thyme
3/4 cup of flour
2 tablespoons of Lea & Perrins
2 cups of beef stock
1/2 cup of red wine
1/2 cup of chopped parsley
Directions
Melt butter and saute vegetables until tender. Add spice and cook 1 minute.
Stir in flour and cook for 4 minutes.
Whisk in stock, wine, and Lea & Perrins.
Cook for 15 minutes.
Recipe by Mark Hartman
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