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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Chicken Livers Financiere Ingredients:
3/4 cup coarsely chopped onion |
3/4 cup coarsely chopped carrots |
1/4 cup plus 2 tablespoons butter or margarine |
1/4 cup plus 2 tablespoons all-purpose flour |
3 1/2 cups beef broth |
1 1/2 cups chablis or other dry white wine |
2 stalks celery, chopped |
3 sprigs fresh parsley |
1 small bay leaf |
2 cloves garlic |
1/2 teaspoon ground thyme |
1/4 teaspoon coarsely ground black pepper |
1 tablespoon tomato paste |
Directions:
1. Sauté onion and carrots in butter in a large Dutch oven for 10 minutes. Add flour, stirring constantly, until flour is browned. Stir in next 8 ingredients; simmer, uncovered, stirring occasionally, 1 hour or until sauce is reduced by half. Stir in tomato paste. Remove from heat, and strain sauce, discarding vegetables. Refrigerate remaining sauce for other uses.
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