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Ingredients
- 5 - 6 sprigs fresh flat-leaf parsley leaves and stalks separated
- 100 g unsalted butter diced
- 100 g onions quartered
- 50 g carrots cut in pieces
- 6 shallots halved
- 40 g plain flour
- 400 g beef stock
- 1 bouquet garni (thyme, parsley, bay leaf)
- ½ tsp fine sea salt
- 1 - 2 pinches ground black pepper to taste
- 1 sprig fresh thyme leaves only
- 1 fresh bay leaf
- 5 black peppercorns crushed
- 500 g red wine
- 1 Tbsp beef jus
- 1 Tbsp lemon juice
- Nutrition
- per 1 portion
- Calories
- 187 kcal / 775 kJ
- Protein
- 2 g
- Fat
- 14 g
- Carbohydrates
- 7 g
- Fibre
- 1 g
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