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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe goes with Eggs Hussarde Ingredients:
3 tablespoons butter |
3 tablespoons all-purpose flour |
1 small onion, chopped |
1/2 cup chopped mushrooms |
1 large tomato, peeled, seeded, and chopped |
1 garlic clove, minced |
1 celery rib, minced |
2 tablespoons chopped fresh parsley |
1 cup dry red wine |
1 cup beef broth |
2 bay leaves |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
1/4 teaspoon dried thyme |
Directions:
1. Melt butter in a heavy saucepan over medium heat; whisk in flour, and cook, whisking constantly, until lightly browned. Add onion and mushrooms; cook, stirring constantly, 1 minute. Add tomato and remaining ingredients; bring to a boil, reduce heat, and simmer, stirring occasionally, 45 minutes. Remove bay leaves before serving.
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