- Servings: 4
|1||Medium Onion, chopped|
|3 cloves||Garlic, chopped|
|3 Tbsp||Olive Oil|
|1× 14 oz can||Beef Broth, low sodium, if desired|
|½ cup||Chicken Broth or Equivalent Bouillon|
|½||Frozen Hamburger Patty, broken into pieces|
|1 cup||Plus One-half Cup Dry White Wine|
|2 Tbsp||Whiskey, if available|
|1 stalk||Celery With Leaves, chopped|
|1||Large Carrot, chopped|
|1 tsp||Dried Rosemary|
|½ tsp||Dried Sage|
|Salt & Pepper, to taste|
Chop onions and garlic and brown in oil. While those are browning, prepare remaining ingredients. Place beef and chicken broth, hamburger, 1 cup wine, whiskey, celery, carrot, rosemary and sage in saucepan and bring to a boil. Add browned onions and garlic to saucepan. At slow boil, reduce by half.
Remove sauce from heat; strain liquid and discard solids. Dissolve cornstarch in 3 tbs of cool wine. To sauce add all remaining wine and dissolved cornstarch. Return to heat and simmer until thickened. Add salt and pepper to taste.
Options: Add 4 tbs catsup for richer flavor. For Madeira sauce, use Madeira wine in place of last one-half cup of white wine. For mushroom sauce, add 6 to 10 oz of sauteed mushrooms to sauce just prior to serving.
There are Madiera, mushroom and other versions. Preparation time, 10 minutes; cooking time, 45 minutes. Excellent with low sodium broths and no extra salt.