Gunnar and Raven's Burgundy Sauce recipe

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Ingredients

1 tablespoon butter
1 tablespoon olive oil
⅔ cup chopped onion
2 cloves garlic, chopped
2 tablespoons all-purpose flour
⅔ 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

Nutrition Info

74 calories
carbohydrate: 4.9 g
cholesterol: 3.8 mg
fat: 3.3 g
fiber: 0.7 g
protein: 1.2 g
saturatedFat: 1.2 g
servingSize: -
sodium: 79.4 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

8 servings

Recipe Note

Great with outdoor-grilled steaks! My son and I came up with this recipe over Memorial Day Weekend, 2005. The whole family loved it!

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