December 30th, 2009

Recommended for beef
250 g skinned ripe tomatoes
50 g butter
1 clove garlic, finely minced
10 shallots, very finely chopped
2 tsp Tabasco sauce
3 cups hot water
2 tbsp plain flour, sifted
2 tbsp dark soy sauce
salt and mustard to taste
6 tbsp red wine
1 beef stock cube

Method
Chop tomatoes roughly. Heat butter and gently fry shallots until fragrant. Add all other ingredients except wine. Bring to the boil, stirring well. Allow to cool before stirring in wine.

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