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Quick French Beef (Brown) Sauce
A good base sauce to use with entrees and side dishes. Can be adapted to change flavor.
Ingredients
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 3 tbs olive oil
- 1 14 oz can beef broth (low sodium, if desired)
- 1/2 cup chicken broth or equivalent bouillon
- 1/2 frozen hamburger patty, broken into pieces
- 1 cup plus one-half cup dry white wine
- 2 tbs whiskey, if available
- 1 stalk celery with leaves, chopped
- 1 large carrot, chopped
- 1 tsp. dried rosemary
- 1/2 tsp. dried sage
- salt and pepper to taste
- 1 tbs. cornstarch
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Method
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.
Notes: There are Madiera, mushroom and other versions. Preparation time, 10 minutes; cooking time, 45 minutes. Excellent with low sodium broths and no extra salt.
Number of Servings: 4
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