• 1 DECILITER ORANGE JUICE
• 1/2 DECILITER CAMPARI
• 1/2 DECILITER CHICKEN STOCK
• 50 GRAM BUTTER, in cubes
• 2 TBSP CORN STARCH

• 2 DECILITER WHITE WINE
• 25 GRAM BUTTER
• 2 ONIONS, sliced
• 2 DECILITER CHICKEN STOCK
• 1 TSP OREGANO
• 1 TBSP MUSTARD
• 1/2 CUPCREAM

Dissolve the corn starch in a few tablespoons orange juice, heat the rest of the orange juice, add the chicken stock, add the corn starch, stir until nice and thick. Put the heat off, stir in the campari and add slowly the butter, while beating with a whisker.

Fry the onions in the butter for ten minutes on very low heat. Add the wine, cook on high fire until liquid is reduced to half, add the stock, again reduce, to half add the cream and cook until the sauce is nice and thick. Add oregano and mustard. Serve with beef and potatoes.