Instructions: 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

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