2 tablespoons butter
2 tomatoes
¼ cup sliced mushrooms
6 olives, stoned
1⅓ cups Brown Sauce
Salt and pepper
Sherry wine
Cook onion and pepper with butter five minutes; add tomatoes, mushrooms, and olives, and cook two minutes, then add Brown Sauce. Bring to boiling-point, and add wine to taste. Serve with broiled beefsteak or fillet of beef. Boiled rice should accompany the beef, and be served on same platter.
Russian Sauce
3 tablespoons butter