Gunnar and Raven's Burgundy Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Great with outdoor-grilled steaks! My son and I came up with this recipe over Memorial Day Weekend, 2005. The whole family loved it! Ingredients:
1 tablespoon butter |
1 tablespoon olive oil |
2/3 cup chopped onion |
2 cloves garlic, chopped |
2 tablespoons all-purpose flour |
2/3 cup beef broth |
1 cup burgundy wine |
1 pinch dried basil, or to taste |
1 pinch dried oregano, or to taste |
1 1/2 cups sliced baby portobello mushrooms |
Directions:
1. Heat butter and olive oil in a large skillet over low heat; cook and stir onion and garlic in the hot butter-oil mixture until onion is transparent, 5 to 10 minutes. Add flour and slowly pour in beef broth while stirring constantly until flour is smoothly mixed into the broth and vegetables.
2. Stir Burgundy wine into onion-flour mixture; season with basil and oregano. Bring mixture to a simmer; add mushrooms. Cook and stir until sauce is thickened, about 10 minutes.
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