Red Wine Gravy
Serve this rich sauce with the Coulibiac (November ’98, p. 44) or with roasted or steamed vegetables.
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Serve this rich sauce with the Coulibiac (November ’98, p. 44) or with roasted or steamed vegetables.
Ingredients
- 2 tsp. vegetable oil
- 1 medium onion, finely chopped
- 1 medium carrot, peeled and finely chopped
- 1 stalk celery, finely chopped
- 2 Tbs. flour
- 2 medium ripe tomatoes, chopped
- 1 cup dry red wine
- 1/2 cup vegetable stock or water
Preparation
In medium saucepan, heat oil over medium heat. Add onion, carrot and celery and cook, stirring often, until soft, 5 minutes. Add flour and cook, stirring constantly, 1 minute. Add tomatoes, wine and stock or water. Season with salt and pepper. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Pour sauce through fine-meshed sieve set over bowl, pressing vegetables with back of spoon to release juices.
Nutrition Information
- Calories 60
- Carbohydrate Content 7 g
- Cholesterol Content 0 mg
- Fat Content 1 g
- Fiber Content 1 g
- Protein Content 1 g
- Saturated Fat Content 0 g
- Sodium Content 14 mg
- Sugar Content 0 g