Easy 58 min

Gunnar and Raven's Burgundy Sauce

asian european french greek italian korean mediterranean middle eastern region thai soup sauce sweet sour bitter savory medium fast

Prep

20 min

Cook

38 min

Total

58 min

Ingredients (10)

1 tablespoon butter g

1 tablespoon olive oil g

⅔ cup chopped onion g

2 cloves garlic, chopped g

2 tablespoons all-purpose flour g

⅔ cup beef broth g

1 cup Burgundy wine g

1 pinch dried basil, or to taste g

1 pinch dried oregano, or to taste g

1 ½ cups sliced baby portobello mushrooms g

Nutrition

kcal

fat

carbs

protein

Instructions

Heat butter and olive oil in a large skillet over low heat; cook and stir onion and garlic in the hot butter-oil mixture until onion is transparent, 5 to 10 minutes. Add flour and slowly pour in beef broth while stirring constantly until flour is smoothly mixed into the broth and vegetables.

Stir Burgundy wine into onion-flour mixture; season with basil and oregano. Bring mixture to a simmer; add mushrooms. Cook and stir until sauce is thickened, about 10 minutes.