French Beef Sauce Recipes

MAKING 1. Take a 1 quart saucepan, heat butter or margarine and put mushrooms in it. 2. Cook the mushrooms by stirring on medium high flame for 4-5 minutes till they turn soft. 3. Add flour to the pan and mix it well. 4. Put wine and water and mix until a... - 49.3081

MAKING 1. In a large frying pan heat oil. 2. Add onions and sauté lightly. Drain out onion from pan. 3. Mix beef cubes and sauté till brown. 4. Sprinkle flour over it and toss. 5. Cook and stir for 2 minutes. 6. Add wine, bouillon, garlic, tomato paste,... - 45.4414

MAKING 1. In blender jar put orange juice, water, orange peel, onions, salt, pepper, cloves, coriander, and cumin. 2. Blend for 1 to 2 minutes until mixed. 3. In a large bowl keep meat. 4. Pour the marinade over it. 5. Refrigerate for 4 to 6 hours. 6. Turn... - 45.3845

1. Cut the beef into 1 1/2-inch cubes. 2. Heat the oil in a large, heavy skillet. Working in batches, brown the meat in the skillet; do not overcrowd the pan or the meat will steam rather than brown. The browner the meat, the darker the gravy. Transfer the... - 44.4253

Fry the onions and bacon gently in the melted butter until soft and lightly coloured. Stir in the flour and cook gently until pale brown. Gradually add the stock and bring to the boil, stirring continuously. Simmer for 2 minutes then remove from the heat and... - 43.478

MAKING 1. In a 4-cup measure, melt butter with onion for 1 minute on High. 2. Stir in flour. 3. Cook on High for 1 minute; stir once. 4. Pour in broth or bouillon, wine, lemon juice, tarragon and parsley. 5. Cook on High for 3 minutes; stir once every... - 42.494

MAKING 1) Heat the stock, in a saucepan. 2) In another pan, add the shallots and wines and place over fairly high heat, boiling the mixture until reduced by one-third of the original volume. 3) When reduced, add the heated stock and then lower the heat to... - 41.7061

Preheat oven to 375° F. Separate each biscuit into 2 layers; on sheet of wax paper arrange biscuits in 2 lines (4 biscuit layers in each line), with edges touching so that they form 1 rectangle. Cover with separate sheet of wax paper and, using a rolling... - 38.3312

MAKING 1.In a saucepan, heat margarine until melted. 2.Put onions and carrots and cook for 5 minutes. 3.Add flour and stir until browned. 4.Put salt, pepper, and broth in the pan and stir until the ingredients boil. 5.Add tomato paste and cook on low flame... - 37.5601

1. For the sauce, heat the dripping in a large, heavy-based pan, add the shin of beef and fry over a medium-high heat, stirring from time to time, until nicely browned. Add carrot, celery, onion, bacon and crushed chillies, then fry for 10 mins until lightly... - 37.5561

1. Preheat oven to 160°C (325°F/ Gas 2). Season sirloin with freshly ground pepper; brush with mustard. Bake in a roasting tin for 1 1/2 hours or until a meat thermometer inserted in thickest part of the roast shows an internal temperature of 71°C... - 34.2777

Melt butter and saute shallots in it until soft and transparent. Add wine and simmer until reduced to half its volume. Stir in Brown Sauce, lemon juice, parsley, salt and cayenne to taste, and mushrooms. Heat through before serving. Makes about 2 cups sauce. - 33.8688

1. Preheat broiler if manufacturer directs. Place both pieces of meat on rack in broiling pan; broil 30 minutes for rare or until of desired doneness, turning meat once. 2. Meanwhile, prepare mushroom sauce: In 10-inch skillet over medium-high heat, in hot... - 29.0995

MAKING 1.Combine sauce espagnole, white stock and glace- de- viande or meat extract. 2.Heat the ingredients on low flame and allow to simmer until reduced to half. SERVING 3.Use the sauce as desired. - 23.5215

Combine the Espagnole sauce and the beef stock. Simmer until sauce is reduced in volume by two thirds. Add sherry and use as required. - 22.5975

Combine ingredients; mix - 18.5466