"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

RED WINE STOCK Recipe

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This recipe for RED WINE STOCK, by , is from The Blackwell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Blackwell-Martin
Added: Wednesday, March 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp olive or vegetable oil
1 Tbsp butter
1 1/2 cups chopped yellow onion
1 Tbsp tomato paste
2 cloves of garlic, chopped
1 cup dry red wine
1 can beef broth
1/4 tsp thyme or 1 sprig of fresh thyme

Directions:
Directions:
Saute onion in oil and butter over medium low heat until lightly browned. Add tomato paste, cooking until it turns dark. Add garlic and cook for 30 seconds. Pour in the red wine and stir gently to deglaze, scraping up all the brown bits on the bottom of the pan. Add broth and thyme; simmer until liquid reduces by half, about 10 minutes.

Number Of Servings:
Number Of Servings:
:1 1/2 cups
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Use for making delicious brown sauces with beef dishes. It is a must for Stroganoff. The secret to great taste is to cook it really slow over medium-low heat. Use instead of water or broth in your favorite gravy recipe.

 

 

 

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