Red Wine Gravy
Makes about 1 pint
1 oz butter or margarine
1 finely chopped medium sized onion
2 tbsp flour
2 chopped, ripe tomatoes
1/2 pint dry red wine
1/4 pint vegetable stock **
Vegetable stock concentrate or yeast extract to taste **
Salt & pepper
2 tbsp chopped parsley
Preparation: 10 minutes
Cooking time: 25 minutes
Melt the butter and sauté the onion until well browned. Stir in the flour and cook for 1 minute. Add the tomatoes, wine and stock and simmer, covered for 20 minutes. Then add the vegetable stock concentrate and salt and pepper to taste. Stir in the chopped parsley before serving.
For a thicker sauce, simmer for a little while uncovered to reduce the sauce.
I have often made this when my sisters are around and we're eating nut loaf and roast potatoes.
** If you've got some vegetable stock of your own put by in the fridge already, this will improve the gravy in leaps and bounds.