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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I love this recipe. I'm posting it as I make it - I add more beef broth (not a huge wine fan, so I prefer the beef taste). However, if you prefer a stronger wine flavor, just use 8 oz of beef broth instead (that was the original recipe amount). I also put more green onions, but that's just because I love them! Really easy to make, too! Oh, and COMPLETE guess on the servings and cook/prep time. Ingredients:
1/2 cup dry red wine |
1 tablespoon shallot, chopped (i use green onions) |
1/2 teaspoon dried thyme |
1 small bay leaf |
1 (14 1/2 ounce) can beef broth |
2 tablespoons cornstarch |
1 tablespoon butter |
1 tablespoon lemon juice |
1 teaspoon parsley, chopped (i used dried) |
1/8 teaspoon black pepper |
Directions:
1. In a small saucepan, combine wine, shallot, thyme, and bay leaf.
2. Bring to a boil.
3. Reduce heat and simmer briskly, uncovered, for 5 minutes or until reduced by one-half.
4. Remove bay leaf and discard.
5. Combine beef broth and cornstarch.
6. Stir into wine mixture.
7. Cook and stir until thickened and bubbly, then cook and stir 1 to 2 minutes more.
8. Add butter, lemon juice, parsley, and pepper.
9. Reduce heat and simmer, covered, for 5 minutes.
10. Serve over roasted potatoes or whatever meat you choose. I typically serve with chicken.
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