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- 1 Tbs - butter
- 2 Tbs - pan drippings (from pork roast, beef roast, or ham steak)
- 3 Tbs - flour
- 1 Tbs - Traditional PepperJam
- 2 cups - concentrated beef stock or broth
- 1 Tbs - dry red wine
- salt and pepper to taste
- Make a roux of the flour and butter.
- Add the beef stock slowly, stirring constantly.
- Bring to a slow boil.
- Continue to cook until sauce thickens.
- Add wine and Traditional PepperJam and cook another 2-3 minutes.
- Salt and pepper to taste.