2 shallots
Butter or margarine
3 dl red wine
100 ml water
1/2 dl Dansukker Dark Muscovado Sugar
3/4 dl veal stock
1 tbsp tomato purée
1 garlic clove, grated
1 thyme sprig
1-2 tsp cornflour
Peel and slice the onion. Fry the onion in the vegetable fat in a saucepan. Add the remaining ingredients and simmer for 10 minutes. Mix the potato starch with a little water and stir into the juices to thicken it. Strain and discard the onion and thyme. Serve the sauce with steak.
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