Brown Sauce

Subject: Brown Sauce Sat Nov 08, 2008 9:20 pm

Brown Sauce

1/3 cup beef suet

1 onion, chopped

1 carrot, diced

1/3 cup flour

1-1/2 cups stock or bouillon

1 cup canned tomatoes (or 3 fresh tomatoes)

1-1/2 cups red wine

2 sprigs parsley

1 stalk celery, chopped

1 bay leaf

1/4 tsp thyme

1 clove garlic

1/2 tsp salt

3 or 4 peppercorns

Melt suet, cook onion and carrot 3 or 4 minutes

Add flour, stir and cook until browned

Add stock, tomatoes, and wine

Bring to a boil, stirring continually until flour and fat are well mixed with liquid

Add herbs, garlic, salt, and peppercorns

Reduce heat and cook gently

Skim when necessary

After 2 hours the sauce should be well cooked down

Strain, use as called for in recipes

Makes 2 cups

Subject: Re: Brown Sauce Sat Nov 08, 2008 9:21 pm

Brown Sauce

1 cup pan juices

2/3 cup water or milk

2-3 tbsp all purpose flour

1/2 beef bouillon cube

Dash salt and pepper

1/2 tsp soy sauce

3 tbsp cream, optional

For pan juices, add 1 cup water to skillet in which meat has been browned

Scrape up brownings

Strain

Combine water or milk and flour

Heat pan juices in a saucepan

Add flour mixture, stirring well

Bring to a boil

Cook for 3 to 5 minutes

For a more pronounced flavor, add 1/2 crumbled bouillon cube

Season to taste with salt and pepper

Add soy sauce

You may also add a little red wine

For a milder flavor, add cream

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