Red wine jus à la Kevin

Ingredients for 1 servings:

• 2 tbsp garlic, chopped
• 350 ml red wine, dry
• 1 shallot(s), chopped
• 500 ml beef stock
• 2 tsp vegetable stock powder
• some salt and pepper
• 2 tbsp, heaped tomato paste
• Sunflower oil
• e.g. cooking cream
• n. B. Sauce thickener

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

perfect addition to pan-fried dishes

Bring a small saucepan to full heat. In the meantime, finely chop the garlic and shallot. Then add a little sunflower oil to the pan and sauté the chopped ingredients. Reduce the heat slightly and fry the tomato paste until it has combined with the garlic and shallot to form a sticky mass. Then deglaze with about 50 ml of red wine, a little at a time, and reduce until it is used up. Then add the beef stock, season with the remaining ingredients, and reduce further. Tip: I always use a little cooking cream to refine the sauce and a little sauce thickener to thicken it.