• 2 Schalotten kleinschneiden
• 4 Zweige frischer Tyhmian
• 1 gehäufter Teelöffel schwarze Johannisbeermarmelade
• 100 ml Maderia
• 1 gehäufter Teelöffel Senf
• 1 Eßl Mehl
• 600 ml heißer Rinderfonds.

Meanwhile, for the gravy, peel and roughly chop the onions and put into a large pan on a medium heat with a lug of oil and the thyme leaves. Cook for 20 minutes, stirring occasionally, then stir in the jam and simmer until shiny and quite dark. Add the Madeira, flame with a match, cook away, then stir in the mustard and flour, gradually followed by the stock. Simmer to the consistency you like, then blend with a stick blender and pass through a sieve, or leave chunky.

Beate Schmitz