Try this Sauce Espagnole (Brown Sauce) recipe, or contribute your own.
Melt the beef drippings in a heavy saucepan. Add the Mirepoix. When this begins to color, add the flour and stir until the flour is thoroughly browned. Add the peppercorns, tomatoes and parsley. Mix well and add the beef stock. Simmer 2 1/2 hours or it has been reduced by 1/2. Stir occasionally and skim off the fat as it rises. Strain and stir occasionally as the sauce cools to prevent it from forming a skin. The finished sauce should be about the consistency of whipping cream. Posted to MM-Recipes Digest by "Rfm"
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, menu plans and more!
What would you serve with this? Link in another recipe
Be the first to review it!