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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Open a bottle of Merlot or Cabernet Sauvignon, reserve one cup for cooking, enjoy the rest with your S.O. or your dinner guests!!! This spectacular sauce can be made in advance & reheated to serve with roast beef or a steak!!! Ingredients:
1/2 cup dried mushroom (i used morels) |
1 cup boiling water |
2 tablespoons olive oil |
1 cup chopped onion |
1/2 cup chopped carrot |
1/2 cup chopped celery |
1 teaspoon chopped garlic |
2 tablespoons flour |
3 cups beef stock |
1 tablespoon tomato paste |
1 teaspoon dried thyme |
1 bay leaf |
2 sprigs fresh parsley |
1 cup red wine |
1 tablespoon balsamic vinegar |
Directions:
1. Soak mushrooms in water for 20 minutes or until soft.
2. Heat oil in a pot over medium heat; add onions, carrots & celery and saute for about 7 minutes.
3. Add garlic & saute for another minute.
4. Stir in the flour and cook, stirring constantly, for about 2 minutes.
5. Add the stock, tomato paste, thyme, bay leaf, parsley stalks, mushrooms & their soaking liquid; bring to the boil, stirring occasionally.
6. Reduce heat to low and cook for 45 minutes or until strongly flavoured & slightly thickened; strain sauce, pressing down on solids to remove as much liquid as possible.
7. Discard solids & reserve liquid.
8. Place red wine & balsamic vinegar into pot; bring to a boil and boil until reduced by half.
9. When ready to serve, add reserved liquid to the wine/vinegar mixture and bring to a boil; stirring constantly, boil until the sauce is thickened & rich tasting, about 5 minutes.
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