From: email@example.com Date: Wed, 22 Sep 1993 14:27:27 MDT 2 T butter 1 shallot, minced 1 clove garlic, minced 1 slice onion 2 slices carrot 1 sprig parsley 6 peppercorns 1 clove 1 bayleaf 2 T flour 1 C beef bouillon 1/4 tsp salt 1/8 tsp pepper 1/3 C burgundy or other hearty red wine 1 T chopped parsley Saute ingredients 2 through 9 in the butter until the onion is golden. Remove from heat, add the flour and stir until smooth. Return to low heat, stirring constantly, until flour is lightly browned. Remove from heat, stir in the bouillon. Over medium heat, bring to boil, stirring constantly. Reduce heat, simmer 10 min, stir occasionally. Strain sauce, discarding vegetables and herbs. Add salt, pepper, burgundy, chopped parsley. Reheat slowly over low heat prior to serving. NOTES-This sauce can be made in advance-it keeps well for a few days. It's quite good with a beef fondue, or used as a base for a beef stew. For a stew, just saute some beef cubes, chopped onion, and mushrooms-add to the sauce, juice and all.
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