Ketchup, Japanese Worcestershire-style sauce, red wine
6 tablespoons each
1 piece / square
Mix the combined seasoning ingredients together in a bowl.
Heat a wok over low-medium heat. Add the butter, and when it's melted add the flour. Cook while mixing so that no lumps form until browned. Watch it carefully.
Key point: It will become brown as shown in the photo, and smoke a little. It's ok if it's as brown as in the last photo. If you brown it until it's chocolate colored it's no good! It won't thicken the sauce.
Turn off the heat, and add the water and soup stock cube (the wok is very hot so be careful). Mix well, then add the combined seasoning ingredients. Turn the heat up to high and mix well.
When it looks like this, add the piece of chocolate. Taste, and adjust the seasoning if needed.
You can use this for hamburgers, hashed beef rice, and more.
Beef Stew - Recipe ID: 1259612.
For 4 to 5 servings, which is a great amount to make, make 1.5 times the amount of sauce given in this recipe.
Story Behind this Recipe
I always make this sauce when I make hamburgers.
Please refer to the key points! In Step 3, use the photo for a guide to how browned the roux should become. If you let it brown too much the sauce won't thicken, so be careful! When adding the water, the pan will be very hot and will make a big noise, but it shouldn't spit at you so keep on mixing diligently!