A good basic brown sauce is usually made with pan drippings from roast beef. However, you can also make a good stock from beef bones, scraps of meat and vegetables. Canned beef broth can also be used in a pinch.
4 T. butter
4 T. flour
2 cups broth
2 T. red wine
2 T. chopped parsley
ΒΌ tsp. pepper
Salt to taste
Melt the butter in a saucepan and add the flour to form a roux. Brown the roux lightly. To the roux, slowly add the broth, stirring constantly. When the sauce has thickened, add the red wine, parsley, salt and pepper. Serve hot.
