Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Olive oil 1 1/2 ts Dried rosemary
1 1/2 c Carrots, chopped 1 tb Grated lemon peel
1 1/2 c Celery, chopped 2 Bay leaves
1 1/2 c Onion(s), chopped 750 ml Bottle Merlot
3 tb Tomato paste -or other dry red wine
3 tb Black peppercorns 1 1/2 c Beef stock
1 1/2 tb Rosemary, chopped or 1 1/2 c Chicken stock

Heat oil in heavy, large skillet over high heat. Add carrots, celery
and onions; saut until vegetables are brown, about 10 minutes. Add
tomato paste; stir 30 seconds. Add peppercorns, rosemary, lemon peel
and bay leaves; stir 1 minute. Add wine. Boil until mixture is thick,
about 15 minutes. Add both stocks and bring to a boil. Reduce heat
and simmer until liquid is reduced to about 3/4 cup and thickens to
sauce consistency, about 20 minutes. Strain sauce. Season with salt
and pepper. Serve with grilled meats.

Source: Circular Dining Room
: Hotel Hershey
: Hershey, PA

Bon Apptit August 1995
Submitted By DIANE LAZARUS On 08-18-95

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