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Quick French Beef (brown) Sauce

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Quick French Beef (Brown) Sauce
2008-07-25 Main Dish
3 79

A good base sauce to use with entrees and side dishes. Can be adapted to change flavor.

  • 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
1 Tbsp Cornstarch


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.

Helpful Tips:

There are Madiera, mushroom and other versions. Preparation time, 10 minutes; cooking time, 45 minutes. Excellent with low sodium broths and no extra salt.