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Cook onion and pepper in butter for five minutes; add tomatoes, mushrooms and olives and cook for two minutes. Add brown sauce, salt and peppr. Heat to boiling and serve hot. For the brown sauce: melt fat, add onion and cook until golden. Blend in flour, continue to brown until flour reaches desired color. Add stock or water gradually; season and boil for 3 minutes, stirring constantly.
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Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
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Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards