Prep 5 mins
Cook 15 mins
This is a great sauce to add to beef or steaks!! Madiera is a sweet to dry full bodied Portugese wine.
- 236.59 ml beef stock
- 14.79 ml flour
- 236.59 ml madeira wine
- 1 onion
- 56.69 g shiitake mushrooms, thinly sliced
- 29.58 ml butter
- salt and pepper
- Chop the onions and fry in butter, once softened, add the mushrooms, until golden brown. Sprinkle in the flour, gradually add warmed stock and mix well. Cover, and simmer for 15 minutes. Add the Madeira in the last 5 minutes of cooking. Season with salt and pepper to taste. Serve with roast meat or steak.
Great sauce, I am a lover of Madeira sauces and this one is a winner, easy to make and great on the pork loin that we prepared. I suspect it will be great on many different cuts of beef and pork. Give it a try, you will love it!
Delicious sauce. I served it over pork and it went very well. I did not have Madeira, so used a Malbec, and the store was out of shiitakes, so I subbed portabellos, like another reviewer. They were awesome in it (I actually used a pound since that was the weight they sold). I let the wine reduce with the broth and did not cover it. The end product was fabulous, and I can see why this made into a best of the year cookbook!
What a great sauce diner. We really enjoyed this flavorful treat over sirloin steak. It was awesome, rich, thick, velvety, filled with sweet onions and mushrooms. I couldn't find shitake so I subed with portabello, they worked great in the recipe. This sauce was quick and very easy to make, with great balance of flavors. I will be making this again and again. Made for The Fearless Red Dragons - ZWT-8 - Spain. Kudos on making it into My Favorites Cookbook of 2012.