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Prep Time: 2 Minutes Cook Time: 25 Minutes |
Ready In: 27 Minutes Servings: 4 |
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A recipe from....you guessed it Cooking with wine by Betty Dunleavy, love the sound of this one over a nice juicy steak.. Ingredients:
1/4 cup red currant jelly |
1 1/2 cups beef stock |
3/4 cup red wine |
1/4 cup tomato puree |
1/8 cup fresh parsley, chopped |
1/8 cup fresh thyme, chopped |
2 bay leaves, broken |
1/2 teaspoon brown sugar |
butter |
flour |
salt & pepper |
2 teaspoons lemon juice |
Directions:
1. Combine red currant jelly with the following 6 ingredients and bring to the boil. Cover & simmer 15-20 mins, strain through fine mesh and return to saucepan.
2. Thicken by gradually stirring in beurre manie (blended butter & flour) ; simmer for a few minutes.
3. Add salt & pepper to taste and stir lemon juice through before serving.
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