5 May 2010
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Gold medal all purpose flour||1⁄4 Cup (4 tbs)|
|Beef broth||1 1⁄2 Cup (24 tbs) (Bouillon)|
|Red wine||1⁄2 Cup (8 tbs)|
|Snipped parsley||1⁄2 Teaspoon|
Heat margarine over low heat until golden brown.
Stir in flour.
Cook over low heat, stirring constantly, until deep brown.
Remove from heat; stir in broth and wine.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in parsley.
Wine Sauce Recipe