Making a Brown Sauce

A brown sauce is a wonderful accompaniment to a steak or cooked meat. Pour it over the steak and enjoy the rich flavors.

Make the brown sauce in advance and then freeze for later use.

Additionally, the cooked ingredients that are left once the liquid is strained off can be used as the filling for a savory pastie or even in a curry.

• 50 g bacon
• 25 g unsalted butter
• 1 onion
• 1 carrot
• 100 g mushrooms
• 2 tablespoons flour
• 600 ml Beef Stock
• 1 bouquet garni
• 2 tablespoons Tomato Sauce
• 1 tablespoon Apple Core Wine
• salt and freshly ground black pepper

Thaw out your beef stock then remove any fat from the surface. Wash and dry the mushrooms.

Fry the bacon, then add with onions, finely chopped carrots and mushrooms and saute with the butter for 8-10 minutes until brown.

Add flour and cook for a further 2 minutes.

Remove from heat and gradually stir in beef stock. Return to heat and bring to boil stirring constantly.

Our bouquet garni contains parsley, rosemary, thyme, fennel and a bay leaf but you may choose a different combination of herbs. Tie this together then drop into the mix. Add the tomato sauce and salt and pepper then partially cover the pot and simmer very gently for about one hour. Skim the surface occasionally to remove any foam.

Remove the saucepan from the heat then strain your sauce through a sieve into a clean saucepan. Discard the bouquet garni, keeping the cotton for future reuse.

Add wine and heat through then leave to cool. Scoop off any foam from the surface then decant into a storage container for later use.

I hope you find many uses for this brown sauce.

Thanks for watching.