Basic Red Wine Sauce For Red Meats – a delicious recipe with Shallots, Olive Oil, Salt, Beef Broth, Red Wine, Tomato Paste. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat oven to 375 F. In an oven-safe dish, toss shallots and oil to coat. Season with salt and pepper. Put dish into the oven. Roast until shallots are brown, stirring occasionally, about 30 minutes.
2
In a large saucepan over medium heat, combine beef broth and red wine (port). Bring to a boil. Cook over high heat until volume is reduced by half, about 30 minutes. Whisk in tomato paste and set aside while your meat of choice is cooking.
3
Once your meat is cooked, put the pot of sauce back on the stove. Bring the sauce up to a simmer.
4
In a small dish, mix together half the butter and all of the flour to form a smooth paste. Whisk into the broth mixture and simmer until sauce thickens. Once the sauce is thick, whisk in the remaining butter and stir in the shallots.
5
Serve sauce over the meat and enjoy.
325
kcal
Calories
34
g
Fat
6
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3/4 pounds Shallots, Halved And Peeled, 1-1/2 Tablespoon Olive Oil, Salt And Pepper, 3 cups Beef Broth, and more.
Yes, Basic Red Wine Sauce For Red Meats falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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