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1/4 cup butter 60 mL
1/4 cup bacon, chopped 60 mL
1 carrot, chopped 1
1 onion, sliced 1
1/4 cup all-purpose flour 60 mL
2-1/2 cups beef stock 530 mL
4 mushrooms, sliced 5
2 tbsp tomato paste 30 mL
1 bouquet garni 1
salt and pepper
2 tbsp sherry 30 mL
Heat butter in a heavy saucepan, add bacon, carrot, celery and onion and cook gently until vegetables are golden brown. Add flour and stir well. Cook over gentle heat until the roux is a deep golden brown (12-15 minutes). Do not allow to burn. Add stock and bring to boil, stirring continuously.
Add mushrooms, tomato paste, bouquet garni, salt and pepper. Simmer gently for at least 1 hour, stirring frequently and skimming if necessary.
Strain through a fine pointed strainer. Add sherry, taste and adjust flavour if necessary before serving.
Chef's Note
A great sauce for a special roast dinner.
1/4 cup bacon, chopped 60 mL
1 carrot, chopped 1
1 onion, sliced 1
1/4 cup all-purpose flour 60 mL
2-1/2 cups beef stock 530 mL
4 mushrooms, sliced 5
2 tbsp tomato paste 30 mL
1 bouquet garni 1
salt and pepper
2 tbsp sherry 30 mL
Heat butter in a heavy saucepan, add bacon, carrot, celery and onion and cook gently until vegetables are golden brown. Add flour and stir well. Cook over gentle heat until the roux is a deep golden brown (12-15 minutes). Do not allow to burn. Add stock and bring to boil, stirring continuously.
Add mushrooms, tomato paste, bouquet garni, salt and pepper. Simmer gently for at least 1 hour, stirring frequently and skimming if necessary.
Strain through a fine pointed strainer. Add sherry, taste and adjust flavour if necessary before serving.
Chef's Note
A great sauce for a special roast dinner.
