posted by Angel 10-11-98 8:40 PM
Port wine sauce
meat of choice
30 g. (1 oz.) butter
1 small onion, thinly sliced
1 teaspoon flour
2 teaspoons soft brown sugar
3/4 cup port wine
salt and freshly ground black pepper
Pan-fry meat, remove from pan. Cover with foil to keep warm.
Melt butter with pan juices, add onion; stir over medium heat for 5 minutes or until onions are very soft. Add flour and sugar.
Cook for 1 minute.
Add port wine gradually, stirring constantly. Bring to the boil, reduce heat and simmer, stirring, for 5 minutes or until reduced by half. Season and serve.