| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Esslöffel | oil |
| 2 Esslöffel | flour unbleached |
| 1 klein | onion finely chopped |
| 10 x ca. 30 g | Beef Broth (1 can) Plus |
| 10 x ca. 30 g | Water (1 can full) |
| 3 Esslöffel | tomato paste |
| 1/2 Tasse | Ham finely chopped |
| 1/2 Tasse | Mushrooms chopped |
| 4 mittel | Shallots Or Green Onions, Finely Chopped |
| 4 Esslöffel | butter |
| 1/2 Tasse | red wine dry |
| 1 Esslöffel | lemon juice |
| 1 Esslöffel | Fresh Thyme, Chopped (Or 1 Tsp Dried) |
| 1 Esslöffel | Worcestershire Sauce |
|
Make a roux by stirring 2 Tbls of oil and 2 Tbls of flour in a heavy skillet, over medium heat, until chocolate brown. Add the onion and wilt then add the broth, water, tomato paste, ham and mushrooms. Cook until thickened and reduced to half, about 30 minutes. In a small pan, saute the shallots in 4 Tbls of butter. Add the red wine and simmer several more minutes. Add the lemon juice, Worcestershire sauce and thyme. Before serving, strain out the solids and serve over the steak.
From Cow Country Cusine By Kathy G. Mc Craine Copyright 1988
|
|
Anmerkungen zum Rezept:
|
