Sauté 2 cups coarsely diced Spanish onions in ¼ cup butter until they are transparent. Add 1garlic clove, finely diced ½ teaspoon oregano, the juice of 1 large lime, and salt and pepper to taste. Cook the mixture over low heat for 3 to 4 minutes, add 2 cups red wine, and bring the sauce to a boil. Reduce the heat and simmer the sauce gently for 5 minutes. Just before serving, add ½ cup each of butter and minced parsley. Serve with steak or hamburgers.
©Al (Alex-Alexander) D. Girvan 1995. All rights reserved.
No comments:
Post a Comment