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Armenian Sauce

(Suitable for all red meats and chicken)

2 oz. Butter
1 Medium Onion (finely diced)
4 oz Streaky Rashers
6 oz. Mushrooms (large older ones have more flavour)
2 Cloves Garlic (finely chopped)
2 tbs chopped Parsley.
1 large glass red wine
salt and pepper

Chop the rashers and fry in one oz. of the butter until crisp.
Remove these from the pan with a slotted spoon and put aside.
Sweat the chopped onion in the fat in the pan until soft.
Again spoon these out and put with the bacon.
Chop the mushrooms roughly.
Melt the remaining oz. of butter in the pan and fry the mushrooms briskly in this until they brown (they need to brown to flavour the sauce but be careful not to let them burn).
Put the onion and bacon back in the pan along with the seasonings and the red wine.
Boil these fast together for 2 mts.
Stir in the parsley and garlic and continue to cook for just 1 mt. (this keeps the flavour of the garlic and parsley fresh).
This is particularly good with beef steaks or pork.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef