1/4 cup finely chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
2 cups beef broth
2 tablespoons tomato extract
1 bay leaf
1 pinch of black pepper
1/4 cup dry white wine
1 tablespoon butter or margarine
1 small onion, finely chopped
1/2 cup dry white wine
1 tablespoon vinegar
1 tablespoon mustard
1 teaspoon chopped fresh parsley
1/4 cup finely chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
2 cups beef broth
2 tablespoons tomato extract
1 bay leaf
1 pinch of black pepper
1/4 cup dry white wine
1 tablespoon butter or margarine
1 small onion, finely chopped
1/2 cup dry white wine
1 tablespoon vinegar
1 tablespoon mustard
1 teaspoon chopped fresh parsley
Sauté the onion in 2 tablespoons of butter for 5 minutes
Add the flour and cook over low heat, stirring constantly until it browns
Add the beef broth slowly, stirring until it comes to a boil
Add the tomato extract, black pepper, and bay leaf
Simmer for 20 minutes
Let it cool
Add the dry white wine
Melt the butter or margarine in a pan, add the onion and cook until it browns
Add the wine and vinegar
Reduce to half, then add the previous sauce, let it come to a boil, reduce heat and simmer for another 20 minutes
Add the mustard and parsley
Keep warm, but do not let it boil again.
