1/2 cup butter ( 1 cube)
1/2 cup flour
2 cups beef broth
1/2 cup Cabernet Sauvignon
3 - 4 Tblsps. Worcestershire Sauce
Make a roux by melting the butter in a sauce pan and mixing in the flour until you have a smooth sauce. I always use a stiff wire whip when I am making a roux.
Slowly add the broth. The roux will thicken and you must keep stirring or whipping it as you make the gravy.
Now, add the wine and the Worcestershire Sauce. Continue stirring until you reach a desired consistency. You may have to add a little more wine if the gravy is too thick.
Season to taste.
"Woe to the cook whose sauce has no sting." ~ Geoffrey Chaucer