|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped carrot||1⁄4 Cup (4 tbs)|
|Chopped green onion||2 Tablespoon, chopped|
|Cooking oil||1 Tablespoon|
|Beef bouillon cubes||2|
|Chicken bouillon cubes||1|
|Ground thyme||1 Pinch|
|Freshly ground black pepper||To Taste|
|Tomato sauce||1 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Madeira||1⁄3 Cup (5.33 tbs)|
Cook celery, carrot, and onion in hot oil in a large saucepot until dark brown, but not burned.
Stir in 1 quart water, bouillon cubes, bay leaf, thyme, and pepper.
Bring to boiling, and simmer until liquid is reduced by half.
Strain the liquid.
Stir in tomato sauce and bring to boiling.
Vigorously shake 1/4 cup water and flour in a screw-top jar.
While stirring the boiling mixture, slowly add the flour mixture.
Cook 1 to 2 minutes, then simmer about 30 minutes, stirring occasionally.
Just before serving, stir madeira into sauce and bring sauce to boiling.