How to make
Crumble the broth cube in 2/5 cup (100 ml) of boiling water. Clean and finely chop the onion, garlic, carrots and mushrooms. Heat oil in a pan.
Put the braised vegetables to soften and add the chutney. Top up with red wine and let it stew. Let the broth cool and then add the starch, cream, salt and a little pepper into it.
Pour the sauce into the pan and stir it over low heat until thickened. Remove the sauce from the heat and serve at the table. This sauce is excellent for meat dishes.
