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Great with outdoor-grilled steaks! My son and I came up with this recipe over Memorial Day Weekend, 2005. The whole family loved it!
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2/3 cup chopped onion
- 2 cloves garlic, chopped
- 2 tablespoons all-purpose flour
- 2/3 cup beef broth
- 1 cup Burgundy wine
- 1 pinch dried basil, or to taste
- 1 pinch dried oregano, or to taste
- 1 ½ cups sliced baby portobello mushrooms
Directions
Step 1
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.
Step 2
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 74 | |
| % Daily Value * | |
| Total Fat3g | 4% |
| Saturated Fat1g | 6% |
| Cholesterol4mg | 1% |
| Sodium79mg | 3% |
| Total Carbohydrate5g | 2% |
| Dietary Fiber1g | 3% |
| Total Sugars1g | |
| Protein1g | |
| Vitamin C1mg | 7% |
| Calcium15mg | 1% |
| Iron1mg | 3% |
| Potassium161mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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