Title: Tex-Mex Steak Sauce
Categories: Condiment Sauce
Yield: 2 Cups

1/2	c	Water
2	sm	Beef bouillon cubes; crushed
1/2	c	Tomato puree
1 1/2	tb	Chili powder
2	tb	Dry white wine
1	tb	Maggi seasoning
1	pn	Cayenne pepper
1	pn	Salt
1	pn	Pepper
1/2	ts	Worcestershire sauce
1	tb	Flour; mixed w. 1/4 c water

Heat the water in a small saucepan and dissolve the bouillon cubes in it. Add all the remaining ingredients except flour/water mixture and bring to a boil.

Reduce the heat and simmer for 20 minutes. Thicken the sauce to the consistency of cream with the flour/water mixture. Serve over cooked steaks.

From Merle Ellis' Cooking With Meat column, Hartford (CT) Courant, 2/7/96 MMed by Dave Sacerdote

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