BCL - Gunnar and Raven's Burgundy Sauce So Tasty

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Gunnar and Raven's Burgundy Sauce

"Great with outside-grilled steaks! My son and I came up with this recipe over Memorial Day Weekend, 2005. The entire circle of relatives cherished it!"

Ingredients :

• 1 tablespoon butter
• 1 tablespoon olive oil
• 2/3 cup chopped onion
• 2 cloves garlic, chopped
• 2 tablespoons all-motive flour
• 2/three cup red meat broth
• 1 cup Burgundy wine
• 1 pinch dried basil, or to flavor
• 1 pinch dried oregano, or to taste
• 1 1/2 cups sliced baby portobello mushrooms

Instructions :

Prep : 10M	Cook : 8M	Ready in : 25M

• Heat butter and olive oil in a massive skillet over low warmness; prepare dinner and stir onion and garlic inside the warm butter-oil aggregate till onion is obvious, five to ten mins. Add flour and slowly pour in red meat broth at the same time as stirring continuously till flour is smoothly mixed into the broth and veggies.
• Stir Burgundy wine into onion-flour aggregate; season with basil and oregano. Bring combination to a simmer; upload mushrooms. Cook and stir until sauce is thickened, approximately 10 mins.

Notes :

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