2 tablespoons butter or margarine
1/4 cup chopped onion
2 (10.5 ounce) cans beef gravy
3 tablespoons burgundy or other dry red wine
4 teaspoons Lea & Perrins Worcestershire Sauce
2 tablespoons chopped parsley
In a small saucepan, melt butter. Add onion; saute for 3 minutes. Stir in gravy, wine and Lea & Perrins. Cook and stir until hot, about 2 minutes. Stir in parsley. Serve hot over steak or hamburgers.
Makes approximately 3 cups.