In a large pot, cook the ground beef and sweet Italian sausage over medium heat until browned, stirring occasionally.

52 oz.

5/22/08 5:37 PM. .

Mash the potato until creamy and smooth or pass through a Mouli or potato-ricer.

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Saute the shallots in a medium saucepan with the oil over a high heat for about 3 mins until lightly browned, stirring often. . Add beef stock and.

Set over medium heat and sauté shallots and garlic until translucent (about 2-3 minutes).

. Recipe from Good Food magazine, December 2005. class=" fc-falcon">Make the sauce.

Add the halved garlic. Demi-glace (English: "half glaze") is a rich brown sauce in French cuisine used by itself or as a base for other sauces.

Cook for 3 hours until the meat is really tender and the sauce reduced.

Add 3 tablespoons of the butter, minced shallot, minced garlic, and thyme sprigs.

This jus is made with a combination of red wine, beef stock, and vegetables, and is finished with a touch of thyme. In the skillet used to roast lamb, drain all but a tbsp of fat.

To make a lamb sauce Gordon Ramsay would be proud of, follow these simple steps. For the red wine sauce: heat the oil in a saucepan and fry the shallots for a few minutes until soft.

Turn the heat up to medium high; deglaze the pot with red wine; Reduce by half approx.

With Spring here and Easter around the corner Gordon's putting together the perfect Lamb dish complete with Lamb Sauce. Season with ground black pepper and add 1 lightly crushed garlic clove and a sprig of rosemary. Pour in the vinegar and cook until evaporated away to a syrup, then pour in the wine and cook until reduced by two thirds.

Make the pan sauce and serve: 1. The F Word. iceberg, blue cheese, glazed bacon, roasted tomatoes, pickled red onion, chives. For the duck: use a sharp knife to. iceberg, blue cheese, glazed bacon, roasted tomatoes, pickled red onion, chives. Read on to learn how to make and use a red wine reduction sauce.

Add the chicken stock, bring back to the boil, then simmer for 30-40 minutes.

Add the tomato purée and heat for a minute or two to cook it out. Beer.

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by moosetrack megan.

Add the red wine and Worcestershire sauce and cook until the liquid has reduced to half the original volume.

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Step 1.