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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.

Servings
1/4-cup serving

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
  • Salt and freshly ground black pepper to taste

Preparation

  1. 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

  • Serving Size Makes 2 cups
  • 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
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g