Joe's Rose Sauce for Steaks

         Yield: 12 Servings
Categories: Sauces

4 Beef bouillon cubes 1 c Boiling water 3 tb Cornstarch 1/2 c Melted butter 2 c Rose wine 4 tb Catsup 1/2 ts Thyme 1 Clove garlic; minced 1 c Thinly sliced green onions Dissolve bouillon cubes in boiling water. Blend cornstarch with melted butter. Mix bouillon & wine together & pour into butter & cornstarch mixture a little at a time, stirring constantly, over low heat. Add catsup, thyme & garlic & cook on medium-low, stirring constantly until thickened. Reduce heat to low, cover & continue cooking about 10 minutes. Add onion & cook about 5 minutes. Serve hot with steaks. Makes 2 cups. KAY PILLOW MAULDIN