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How did you tighten up the gravy?
Would be a bit difficult being your using tomato paste, beef broth and red wine. Now if you find it to be too think, you can thin out w/ more stock
How do you keep from burning the garlic not adding liquid soon after adding it?
Being your Sauté' the for only a few minutes, they will not burn.
How did you tighten up the gravy?
Would be a bit difficult being your using tomato paste, beef broth and red wine. Now if you find it to be too think, you can thin out w/ more stock
How do you keep from burning the garlic not adding liquid soon after adding it?
Being your Sauté' the for only a few minutes, they will not burn.