Wine Sauce for Beef
Ready In: 40 mins
Yields: 3 cups
Ingredients
- 4 tablespoons flour
- 4 tablespoons butter
- 3 tablespoons butter
- 1 cup white onion, minced
- 1 cup sliced mushrooms
- 6 garlic cloves, minced
- 2 cups beef stock
- 1 cup red wine (Merlot or Shiraz preferred)
- 3 tablespoons Worcestershire sauce
- 1⁄8 teaspoon salt (or to taste)
- 1⁄8 teaspoon pepper (or to taste)
Directions
- 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.
- 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.
- Pour over meat and serve.
- If you want a smoother sauce, strain sauce before serving over meat.
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