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Quick Peppercorn Sauce: Date Added: 28 Jul 2011
Listed in: Sauces & Gravy

1 can (14 oz.) ready-to-serve beef broth
1 Tbsp. cornstarch, dissolved in 1 Tbsp. cold water
1 small bay leaf
1/8 tsp. dried thyme leaves
1/3 cup dry red wine
1/4 tsp. black peppercorns, coarsely crushed

Cooking Instructions

1. In saucepan, combine broth and cornstarch mixture, stirring to blend. Bring to a boil; cook until slightly thickened.

2. Stir in bay leaf and thyme; cook over medium heat for 10 to 12 minutes or until sauce is reduced to about 1 cup.

3. Reduce heat to low. Stir in wine and peppercorns; simmer 5 minutes. Remove bay leaf. Serve warm.

Recipe used with permission by the Texas Beef Council. For more beef information and recipes visit www.

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