This rich brown sauce is excellent served with meat loaf or meat patties.
2 tablespoons vegetable oil
4 shallots, finely chopped
4 oz. mushrooms, wiped clean and chopped
2 fl. oz. beef stock
2 fl. oz. red wine
1 tablespoon chopped fresh parsley
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
1 bay leaf
10 fl. oz. Brown Sauce
In a medium-sized saucepan, heat the oil over moderate heat. When the oil is hot, add the shallots and mushrooms and fry, stirring occasionally, for 5 minutes. Add the stock, wine, parsley, oregano, salt, pepper and bay leaf.
Reduce the heat to low and simmer gently for 15 minutes. Add the brown sauce and simmer for a further 20 minutes.
Remove the pan from the heat and strain the sauce into a warmed sauceboat. Serve at once.