MAIN DISHES

INGREDIENTS:

• 2 cups chopped onions
• 1 cup sliced celery
• ½ cup Madeira or dry sherry
• 2 cans beef broth
• 1 tbl cornstarch
• 1 tbl water

DIRECTIONS:

• After cooking meat add celery to fat in roasting pan
• Cook until slightly colored
• Pour off fat; add Madeira and cook for 1 minute
• Add broth and bring to boil
• Blend cornstarch with water, add mix and continue cooking until thickened
• Simmer sauce 10-15 minutes
• Strain if necessary and set aside until ready to serve
• Serve hot

USES / NOTES:

• Can be used over beef Wellington