You may also like
Categories:
onion garlic fresh ginger oil chutney tomato puree soy sauce mustard Worcestershire sauce ketchup port wine chicken broth red wine salt black pepper
Viewed: 10 - Published at: 8 years agoIngredients
- 1 large onion, finely chopped
- 4 garlic cloves, chopped and crushed
- 1 tablespoon fresh ginger, grated
- 3 -4 tablespoons oil
- 1/2 cup chutney (fruity)
- 1/2 cup tomato puree
- 1 tablespoon soy sauce
- 2 tablespoons mild prepared mustard
- 2 tablespoons Worcestershire sauce
- 3 tablespoons ketchup
- 5 tablespoons port wine or 5 tablespoons muscadel wine
- 1/3 cup chicken broth (chicken stock or meat stock)
- 2 tablespoons red wine
- salt
- black pepper
Method
- Fry the onions, garlic and ginger in the oil until the onions are translucent.
- Add the rest of the ingredients and let cook over fairly high heat for about 7 - 10 minutes, stirring often.
- Taste for seasoning: you might want to add 1/2 teaspoon sugar, enough salt, and freshly ground black pepper to taste.
- Can be served hot or cold with any roasted or grilled beef.
- The sauce will last 2 weeks in the fridge and can be frozen.
