1/3 cup vegetable oil
1 onion, sliced
1 celery stalk, chopped
1 (15 ounce) can whole celery, preferably sliced
1 tablespoon Worcestershire sauce
3 cups sliced pepper bell pepper
1 1/2 cups beef broth
2 tablespoons butter
1 1/2 teaspoons salt
1 1/2 teaspoons dried coriander seed
1 teaspoon dried basil
2 teaspoons mustard seed
1 teaspoon lemon juice
Heat olive oil in a large saucepan over medium heat. Saute onion and celery in olive oil until tender.
Add the bell pepper and fry vigorously. Pour in the broth, cover and simmer on low for 10 minutes. Stir in the Worcestershire sauce, pepper, and beef broth. Cook 1 to 2 minutes, stirring constantly.
Mix together the butter, mustard, lemon juice and coriander and saute over medium heat. Whisk into the broth mixture until thoroughly combined. Pour in the butter mixture into the pan. Blend well. Pour over meats and vegetables in pan and serve hot.
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