Possum’s Recipe Book

Brown Sauce (Rich)

2 cups beef stock (or 1 beef stock cube and 2 cups hot water)
1tbsp butter
1tbsp corn flour (or plain flour)
1 small carrot - sliced
1 small onion - sliced
6 button mushrooms - sliced (when in season or 1 tin button mushrooms)
1 tomato
Sea salt
Black pepper
Heat butter in fry pan and cook the carrot, onion and 
mushrooms in the butter until brown. 
Sprinkle in the flour, stir and cook for a few minutes, 
add the sliced tomatoes and stock. Stir until it boils.
Simmer for 10 minutes, season to taste. 
Strain or pass through a Tammy or muslin cloth. 
Reserve liquid.
Reheat and serve.