Quote:
Originally Posted by mark46th
For sauces and gravy, now, unless otherwise requested, I use beef, chicken and ham bases. I don't use boullion cubes because of the high sodium. For instance one of my favorites is a basic one I use on steak and pork.
I cup of H20
1 tsp beef base
1 garlic clove minced
1 cup of wine
8oz of sliced mushrooms. I like Cremini or Portabellos
1/2 tsp cornstarch. Optional to thicken sauce if desired
Put water, beef base and garlic into a sauce pan. Heat and stir, dissolving beef base. Bring to a boil. Add mushrooms and wine. Simmer, reduce volume to about 1/1/2 cups of liquid. Spoon over steak, pork loin, etc.
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My wife uses a similar base for beef roast with the addition of rosemary and a pinch of thyme...
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