A versatile sauce especially suited to steak.
Preparation Time: 10 mins
Cooking Time: 2 hrs
Yield: 6 x ½ cup servings
Sauté onion, bacon, carrot and celery in oil until slightly browned. Stir in flour; cook until flour is brown. Slowly add water stirring to obtain a smooth consistency.
Add tomato paste, stock cubes and bouquet garni sachet. Simmer sauce very slowly for 2 hours stirring occasionally.
Remove bouquet garni and blend or sieve through a strainer. Return sauce to pan and boil to reduce quantity if a very thick sauce is needed.
For special occasions, 1/4 cup red wine, marsala sherry or madeira can be added to vary the flavor.
Serving suggestions are not included in the nutritional analysis.