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Ingredients
- 1/4 c. Butter
- 2 med Carrots -- minced
- 2 med Onions -- minced
- 2 sprg parsley -- minced
- 2 Tbsp. Flour
- 1 c. Dry white wine
- 1 1/2 c. Consomme
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/4 tsp Thyme
- 1 x Bay leaf
- 1 c. Dry red wine
- 1 tsp Lemon juice
Directions
- Saute/fry carrots, one of the onions and parsley in butter in a medium saucepan till golden. Add in the flour and cook till slightly brown, stirring constantly. Add in white wine, consomme and seasonings. Bring to a boil; cover and simmer for 15 min. Meanwhile put remaining onion and red wine in an 8" skillet; bring to a boil and cook for about 10 min, or possibly till liquid has been reduced to 2 Tbsp.. Drain the liquid from the carrot mix into the red wine in the skillet. Add in lemon juice and cook, uncovered, for 15-20 min or possibly till thickened. Serve hot.
- The sauce can be prepared in advance and refrigerated; reheat at serving time. It is recommended to keep the sauce hot (over warm water, if possible) while eating.
- Makes 1 1/2 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1230g | |
| Calories 1028 | |
| Calories from Fat 421 | 41% |
| Total Fat 47.88g | 60% |
| Saturated Fat 29.81g | 119% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 2773mg | 116% |
| Potassium 1477mg | 42% |
| Total Carbs 58.29g | 16% |
| Dietary Fiber 8.5g | 28% |
| Sugars 17.14g | 11% |
| Protein 10.39g | 17% |
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