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
 
Method
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.