1/3 cup butter
7/8 cup all purpose flour
10 ounces yellow onion, diced
6 ounces cremini mushrooms, diced
1 1/2 quarts beef stock
1 cup red wine
2 teaspoons salt or to taste
2 1/2 tablespoons Worcestershire sauce
1/2 tablespoon dried thyme leaves
1/2 tablespoon cracked black pepper
1/2 tablespoon garlic powder
In a sauce pot, heat butter over medium heat.
Whisk in flour to make a brown roux.
When roux is chestnut color, add diced onions and mushrooms; continue stirring.
Cook for 5 minutes or until onions and mushrooms look wilted.
Stir in stock and wine; continue to stir until well combined.
Lower heat to medium low.
Add remaining ingredients and simmer for 20-30 minutes, until sauce is nappé.
Makes – 1 1/2 quarts
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