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2 Tablespoons butter
1 clove garlic, minced
1 small onion, chopped
1 Tablespoon parsley, chopped
6 peppercorns
1 clove
1 bay leaf
salt and pepper to taste
2 Tablespoons flour
1 Cup beef broth
1/3 Cup burgundy
Warm the oil in an iron skillet. Cook the garlic, onion, and seasonings in the oil till the onion is soft. Lower the heat and add the flour to the pot. Whisk till smooth and keep stirring till the flour is a light brown. Raise the heat to medium and add the beef broth. Stir constantly. Bring to a boil. Reduce the heat to a simmer and cook about 10 minutes. Add the burgundy and warm through. Remove the bay leaf before serving. This is delicious with red meat or venison.
1 clove garlic, minced
1 small onion, chopped
1 Tablespoon parsley, chopped
6 peppercorns
1 clove
1 bay leaf
salt and pepper to taste
2 Tablespoons flour
1 Cup beef broth
1/3 Cup burgundy
Warm the oil in an iron skillet. Cook the garlic, onion, and seasonings in the oil till the onion is soft. Lower the heat and add the flour to the pot. Whisk till smooth and keep stirring till the flour is a light brown. Raise the heat to medium and add the beef broth. Stir constantly. Bring to a boil. Reduce the heat to a simmer and cook about 10 minutes. Add the burgundy and warm through. Remove the bay leaf before serving. This is delicious with red meat or venison.
