Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Armenian Sauce




Source of Recipe


Chef Martin Dwyer , Dwyers Restaurant


Recipe Introduction


Suitable for all red meats and chicken.


List of Ingredients




2 oz. Butter
1 Medium Onion (finely diced)
4 oz Streaky Rashers
6 oz. Mushrooms (large older ones have more flavour)
2 Cloves Garlic (finely chopped)
2 tbs chopped Parsley.
1 large glass red wine
salt and pepper



Recipe



Chop the rashers and fry in one oz. of the butter until crisp.
Remove these from the pan with a slotted spoon and put aside.
Sweat the chopped onion in the fat in the pan until soft.
Again spoon these out and put with the bacon.
Chop the mushrooms roughly.
Melt the remaining oz. of butter in the pan and fry the mushrooms briskly in this until they brown (they need to brown to flavour the sauce but be careful not to let them burn).
Put the onion and bacon back in the pan along with the seasonings and the red wine.
Boil these fast together for 2 mts.
Stir in the parsley and garlic and continue to cook for just 1 mt. (this keeps the flavour of the garlic and parsley fresh).
This is particularly good with beef steaks or pork.