Ingredients
- reserve juices from meat roast
- 1 cup beef stock
- 1 cup red wine
Instructions
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Heat up the juices from the roast or steak you are eating it with in a sauce pan. Pour in the beef stock and bring to a boil
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Stir constantly while reducing for 3 minutes.
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Pour in the wine and reduce for another 3 minutes, then wait until all the bubbles are gone.
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Serve poured over the meat.
Recipe Notes
