BCL - Gunnar and Raven's Burgundy Sauce The Best Recipes

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Gunnar and Raven's Burgundy Sauce

"Great with outdoor-grilled steaks! My son and I got here up with this recipe over Memorial Day Weekend, 2005. The whole circle of relatives cherished it!"

Ingredients :

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2/three cup chopped onion
  • 2 cloves garlic, chopped
  • 2 tablespoons all-reason 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 half cups sliced child portobello mushrooms

Instructions :

Prep : 10M Cook : 8M Ready in : 25M
  • Heat butter and olive oil in a large skillet over low warmth; cook dinner and stir onion and garlic inside the warm butter-oil combination until onion is transparent, 5 to ten minutes. Add flour and slowly pour in pork broth whilst stirring constantly until flour is easily combined into the broth and veggies.
  • Stir Burgundy wine into onion-flour aggregate; season with basil and oregano. Bring mixture to a simmer; add mushrooms. Cook and stir till sauce is thickened, about 10 mins.

Notes :

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