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“Here is a simple recipe that was given to me over a decade ago. It is wonderful with steak or roast beef. Use a full bodied wine such as Merlot or Shiraz for best results.”
READY IN:
40mins
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the roux, place a saucepan on medium heat and melt butter the 4 tablespoons of butter. Add flour and brown by cooking and stirring constantly. Cook until dark carmel brown in colour.
  2. In a separate saucepan on medium low heat, melt 3 tablespons butter and saute the onioins, garlic and mushrooms until lightly brown. Add the beef stock, red wine, Worcestershire sauce, and a dash of salt and pepper. Cook for 15 minutes, reducing liquid. Add to the roux and mix well. Cook until thickened.
  3. Pour over meat and serve.
  4. If you want a smoother sauce, strain sauce before serving over meat.

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