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| 4 | Beef bouillon cubes |
| 1 Tasse | water boiling |
| 3 Esslöffel | cornstarch |
| 1/2 Tasse | butter melted |
| 2 Tasse | Rose wine |
| 4 Esslöffel | catsup |
| 1/2 Teelöffel | thyme |
| 1 | cloves garlic minced |
| 1 Tasse | green onions thinly sliced |
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Dissolve bouillon cubes in boiling water. Blend cornstarch with melted butter. Mix bouillon & wine together & pour into butter & cornstarch mixture a little at a time, stirring constantly, over low heat. Add catsup, thyme & garlic & cook on medium-low, stirring constantly until thickened. Reduce heat to low, cover & continue cooking about 10 minutes. Add onion & cook about 5 minutes. Serve hot with steaks. Makes 2 cups.
Kay Pillow Mauldin
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, Ar 72390. Downloaded from Glen's Mm Recipe Archive,
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