0 recipes from contoocook and beyond


a good brown sauce starts with a rich stock. the key is to gently brown everything you put into the sauce, including the onions and tomato pasta.
makes l-l/2 cups
Saute in 2 tbsp. veggie oil and l tbsps. butter
l-l/2 cups yellow onion, chopped (about l large)
l tbsps. tomato paste
2 cloves garlic, roughly chopped
deglaze with;
l cup dry red wine
add and reduce; strain:
l can beef broth
sprig of fresh thyme
Saute onion in oil and butter until lightly brown. add tomato paste cooking until it turns dark. Add garlic and cook for 30 seconds. delgaze with red wine, scraping up all brown bits on bottom of pan. add broth and thyme; simmer until liquid reduces by half about l0 mins., strain stock before using.
stroganoff sauce: makes l-l/2 cups
saute in 2 tbsps. butter and l tbsps. veggie oil; remove;
8 oz. white mushrooms, cleaned and halved
make a roux from;
2 tbsps. butter
2 tbsp. flour
add: l-l/2 cups red wine stock, above
l tbsps. dijon mustard
sauteed mushrooms
option #l: l/3 cup sour cream
” #2 blue c heese
heat butter and oil in saute pan over med high heat. saute mushrooms until barely done and still somewhat white in color. remove from pan; set aside. make a roux in same pan by melting the butter then whisking in the flour. cook over low heat until roux browns slightly. add wine stock, mustard and mushrooms. simmer until sauce thickens. stir in sour cream or crumbled blue cheese. spoon sauce over sliced tenderloin or any cut of beef.

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