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Makes enough for one and a bit, so for 2-3 people, double everything, etc. This is also a bit of a work in progress, so feedback is welcome.
Prepare some beef stock by dissolving an OXO cube in half a pint of water.
Finely chop two large shallots (or four small shallots).
Fry the shallots in butter until they begin to brown, then add about a tablespoon of port, and let this boil for about a minute to get rid of the alcohol.
Take the shallots off the heat, then in a saucepan, melt a tablespoon of butter. To this, add a tablespoon of plain flour and blend the two together.
Let this mixture cook for a minute or so, then add the shallots.
To this mixture, add a teaspoonful of balsamic vinegar and the beef stock.
Stir well, season with salt and pepper, then allow to simmer over a low heat for about five minutes, or until it has reached your desired consistency.
I had this on my bangers and mash last night. It was g00d.
Prepare some beef stock by dissolving an OXO cube in half a pint of water.
Finely chop two large shallots (or four small shallots).
Fry the shallots in butter until they begin to brown, then add about a tablespoon of port, and let this boil for about a minute to get rid of the alcohol.
Take the shallots off the heat, then in a saucepan, melt a tablespoon of butter. To this, add a tablespoon of plain flour and blend the two together.
Let this mixture cook for a minute or so, then add the shallots.
To this mixture, add a teaspoonful of balsamic vinegar and the beef stock.
Stir well, season with salt and pepper, then allow to simmer over a low heat for about five minutes, or until it has reached your desired consistency.
I had this on my bangers and mash last night. It was g00d.