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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 medium onions, chopped |
1 clove garlic, minced |
1 medium carrot, scraped and cut into 2-inch pieces |
1 stalk celery, chopped |
1/2 cup pan drippings from beef or veal roast |
1/2 cup all-purpose flour |
4 1/2 cups beef broth, diluted and divided |
1 bay leaf |
pinch of dried whole thyme |
1/3 cup madeira or other sweet wine |
1/4 cup tomato sauce |
Directions:
1. Sauté onion, garlic, carrot, and celery in pan drippings in a large saucepan over low heat until vegetables are tender. Add flour; cook over medium heat, stirring constantly, 5 minutes or until roux is the color of a copper penny. Gradually add 3 cups broth, stirring until well blended. Stir in bay leaf and thyme. Cook, uncovered, over medium heat 15 minutes.
2. Add remaining 1 1/2 cups broth; cook an additional 20 minutes, stirring occasionally.
3. Add wine and tomato sauce; cook 5 minutes. Strain sauce through a sieve; discard vegetables and bay leaf. Serve sauce hot with roast beef or veal.
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