Gunnar and Raven's Burgundy Sauce
Description
This Burgundy wine sauce with portobello mushrooms has plenty of flavor from beef broth and onions and is a perfect topping for grilled steaks.
Ingredients
•
1 tablespoon butter
•
1 tablespoon olive oil
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2/3 cup chopped onion
•
2 cloves garlic, chopped
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2 tablespoons all-purpose flour
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2/3 cup beef broth
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1 cup Burgundy wine
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1 pinch dried basil, or to taste
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1 pinch dried oregano, or to taste
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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.