Prep 15 mins
Cook 1 hr
A piquant sauce from the flavor center of the universe...New Orleans.
- 6 tablespoons butter
- 1⁄2 cup onion, minced
- 1 1⁄2 teaspoons garlic, minced
- 1⁄2 cup scallion, minced (green onions)
- 1⁄2 cup boiled ham, minced
- 1⁄2 cup mushroom, minced
- 1⁄3 cup all-purpose flour
- 2 tablespoons Worcestershire sauce
- 2 cups beef stock
- 1⁄2 cup red wine (Cabernet, Shiraz or Merlot)
- 1 1⁄2 teaspoons thyme leaves
- 1 bay leaf
- 1⁄2 cup fresh parsley, minced
- salt, to taste
- fresh ground black pepper, to taste
- Melt the butter in a large saucepan or Dutch oven and sauté the onion, garlic, scallions and ham for 5 minutes.
- Add the mushrooms, reduce the heat to medium and cook for for 2 minutes.
- Blend in the flour and cook, stirring for 4 minutes, then add the Worcestershire sauce, beef stock, wine, thyme and bay leaf. Simmer very slowly until the sauce thickens, about 1 hour.
- Before serving, remove the bay leaf and add the parsley.
- Season with salt and pepper to taste.
Good, easy, made with stuff I had in the fridge, really jazzed up slices of roast beef for dinner. I cut down to enough for two with no problem.