- 1/3 cup Butter
- 7/8 cup All Purpose Flour
- 10 oz Yellow Onion, diced
- 6 oz Cremini Mushrooms, diced
- 1 1/2 quarts Beef Stock
- 1 cup Red Wine
- 2 tsp Salt or to taste
- 2 1/2 tbsp Worcestershire sauce
- 1/2 tbsp dried Thyme Leaves
- 1/2 tbsp Cracked Black Pepper
- 1/2 tbsp 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
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.