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Receta Sauce Bourguignonne (Red Wine, Tomato And Rosemary Sauce)
by Global Cookbook

Sauce Bourguignonne (Red Wine, Tomato And Rosemary Sauce)
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Ingredientes

  • 1 c. Chopped onion
  • 1 c. Peeled & diced carrots
  • 1/2 c. Diced celery
  • 3 x Garlic cloves pressed or possibly chopped
  • 3 c. Water
  • 1 Tbsp. Tomato paste
  • 1 c. Red wine
  • 2 Tbsp. Dry red wine vinegar
  •     Salt, to taste
  • 1 Tbsp. Minced fresh rosemary, -Or possibly- 1 ts -Dry rosemary)
  • 1/2 tsp Dry thyme
  • 1 tsp Dry basil
  • 1/2 tsp White pepper
  • 1/3 c. Cool water
  • 2 Tbsp. Arrowroot or possibly cornstarch

Direcciones

  1. Saute/fry onion, carrots, celery & garlic in 2 teaspoon water for 5 minutes.
  2. Place in a heavy 3-quart. pot along with remaining ingr. except 1/3 c. water and arrowroot. Bring to a boil, cover partially, and simmer for 15-20 minutes., till veg. are tender. Whisk together cool water & arrowroot till smooth & fully dissolved. Slowly pour into simmering sauce, stirring constantly. Lower heat & continue stirring as sauce thickens and becomes shiny, about 5 minutes. If necessry, add in more dissolved arrowroot or possibly cornstarch, a tsp. at a time, till sauce reaches desired consistency.
  3. Variations: Substitute another c. of wine for one of the c. of water. Or possibly Add in 1 c. of sliced sauteed mushrooms to the sauce just before the arrowroot or possibly cornstarch.