A brown sauce is a wonderful accompaniment to a steak or cooked meat. Pour it over the steak and enjoy the rich flavors.

Make the brown sauce in advance and then freeze for later use.

Additionally, the cooked ingredients that are left once the liquid is strained off can be used as the filling for a savory pastie or even in a curry.

Step 1: List of Ingredients

50 g bacon
25 g unsalted butter
1 onion
1 carrot
100 g mushrooms
2 tablespoons flour
600 ml Beef Stock
1 bouquet garni
2 tablespoons Tomato Sauce
1 tablespoon Apple Core Wine
salt and freshly ground black pepper

Step 2:

Thaw out your beef stock then remove any fat from the surface. Wash and dry the mushrooms.

Step 3: Begin to Cook Your Ingredients

Fry the bacon, then add with onions, finely chopped carrots and mushrooms and saute with the butter for 8-10 minutes until brown.

Add flour and cook for a further 2 minutes.

Step 4: Adding the Stock

Remove from heat and gradually stir in beef stock. Return to heat and bring to boil stirring constantly.

Step 5: Bouquet Garni (a Bundle of Joy)

Our bouquet garni contains parsley, rosemary, thyme, fennel and a bay leaf but you may choose a different combination of herbs. Tie this together then drop into the mix. Add the tomato sauce and salt and pepper then partially cover the pot and simmer very gently for about one hour. Skim the surface occasionally to remove any foam.

Step 6: Straining

Remove the saucepan from the heat then strain your sauce through a sieve into a clean saucepan. Discard the bouquet garni, keeping the cotton for future reuse.