>> source: Julia Child

After removing the sauteed meat, stir minced green onion or @shallot{1%tbsp} into skillet and saute a moment. Then pour in the @oporto{1/4%cup} and @beef stock{2/3%cup} or bouillon and boil down rapidly over high heat until liquid is lightly syrupy.

Pour over the meat, sprinkle with parsley, and serve.