ZIP SAUCE (Peggy’s)
1/4 c. beef stock or bouillon
1/4 c. red wine
2-3 T. softened butter
After you pan fry a steak, pour out the fat. Add the first 2 ingredients and boil down the liquid, rapidly scraping up the brown bits in the pan til it is reduced to a syrup. Remove from heat and add the butter by 1/2 T. til it is absorbed and pour over the meat.
Zip Sauce recipe is published in our July, 2011 Menu Minder, Issue #333.