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What You Need:
(To Make: 2 cups sauce)
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2 tablespoons butter
¼ cup finely chopped onions
2 tablespoons flour
1½ cups beef stock from the boiled beef, or canned beef stock
1 tablespoon sugar
1 tablespoon white vinegar
½ cup peeled chopped dill pickle
½ cup heavy cream
Salt
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Translate this recipe:
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| How To Cook: |
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1. In a 1-quart saucepan, melt the butter over medium heat. When the foam subsides, add the onions and cook for about 5 minutes, or until they are lightly colored.
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2. Add the flour and cook, stirring constantly, until it is lightly browned. Add the stock, sugar and vinegar, and bring to a boil. Cook over moderate heat for about 15 minutes, or until the sauce coats the spoon lightly.
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3. Pour through a sieve, return to the saucepan and reheat. Add the pickles and stir in the cream. Simmer until the cream is hot. Taste for seasoning. Serve in a sauceboat with boiled beef.
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