2 T butter
1 shallot, minced
1 clove garlic, minced
1 slice onion
2 slices carrot
1 sprig parsley
2 T flour
1 C beef bouillon
1/4 tsp salt
1/8 tsp pepper
1/3 C burgundy or other hearty red wine
1 T chopped parsley
Saute ingredients 2 through 9 in the butter until the onion is
golden. Remove from heat, add the flour and stir until smooth.
Return to low heat, stirring constantly, until flour is lightly
browned. Remove from heat, stir in the bouillon. Over medium
heat, bring to boil, stirring constantly. Reduce heat, simmer
10 min, stir occasionally.
Strain sauce, discarding vegetables and herbs. Add salt, pepper,
burgundy, chopped parsley. Reheat slowly over low heat prior to
NOTES-This sauce can be made in advance-it keeps well for a few
days. It's quite good with a beef fondue, or used as a base for
a beef stew. For a stew, just saute some beef cubes, chopped
onion, and mushrooms-add to the sauce, juice and all.