Prep 10 mins
Cook 25 mins
Pile these on top of juicy hot barbecued steaks.
- 10 fluid ounces beef broth
- 1⁄2 cup diced onion
- 2 (8 ounce) containerssmall whole mushrooms, undrained
- 1⁄3 cup Burgundy wine
- Place the beef broth and diced onions in a saucepan and simmer.
- Add the mushrooms (juice included) and wine and simmer for another 15 minutes and serve.
These tasted very good with my steak. I used port wine. I don't know if that's the same as burgundy, but it worked well.
This is great! As misfit said it is also good with port wine, but I also use balsamic vinegar and just slice the onions not diced. It is the perfect accompaniment to a nice rare steak. We also like to add some thin sliced garlic, just because garlic goes one everything doesn't it? Thanks Mille