|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
|Sauerbraten marinade||1 Cup (16 tbs) (Left After Cooking Meat)|
|Red wine||1 Cup (16 tbs)|
1. In a large saucepan heat the butter, add the sugar and enough flour to produce a thick roux. Stir constantly and let the flour darken as much as possible without burning.
2. Slowly add the marinade, stirring. Add the wine and simmer, stirring, until the sauce has the thickness of heavy cream.
3. Strain the mixture through a very fine sieve and keep warm.