fantastic with steaks barbecued outside! This recipe was created by my son and me over Memorial Day weekend in 2005. The entire family enjoyed it!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
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.
Nutrition Facts
| Calories | 74 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 79 mg |
| Sugars | 1 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
The whole family loved it.
Made this for some filets tonight and it was really good. It was a bit thicker than I liked so I added another half cup of wine and broth to thin it out some. I also added a dash of thyme and rosemary to take the flavor up a bit. Overall this is a good recipe that you can extend to fit your tastes. Will definitely make again.
5.22.18 Instead of burgundy, I used a red wine blend which was already open. The sauce thickened very quickly but I knew the alcohol needed to cook off, so I thinned out with a bit more beef broth and red wine. I tasted and added a little more basil, oregano, and a shake of garlic powder (personal taste preference). Didn’t care much for the reddish color of this sauce, so I did add some Kitchen Bouquet® to give it a little more eye appeal. Nice rich sauce with a deep wine flavor and so very easy to make. Nothing fancy today, this was served over a grilled ground beef patty, with mashed potatoes, carrots in dill butter, and some balsamic strawberries over egg custard for dessert.
This turned out perfectly…amazing flavors.
The flavor of this sauce was delicious! I made it as directed, but instead of just using it as a sauce, I browned cubed beef in the olive oil and butter mixture along with the onion and garlic. Then I added the flour, just sprinkling it over the top of the beef and stirred it so the beef was covered. I added the rest of the ingredients as the recipe indicated and let it simmer for about 20 minutes. I would have given it a rating of 5, but the sauce was too thin (I used the amounts the recipe called for on the flour, beef stock and burgundy). I will add more flour next I make it to thicken the sauce. I served it over egg noodles, and it was a hit with my family.
I needed a little more flour to make it thicken, but otherwise followed the directions exactly.
This was very easy to make , and delicious!
Yes this is the ticket, very good, easy to make and tasty! Thank you for the great recipe
So I was hearing so much about burgundy mushrooms but didn’t want to wait 9 hours to try them so I thought this would be a nice compromise. The sauce was nice and turned into a thick gravy but I quickly realized that the mushrooms should have been browned first. I ended up having to simmer the while thing for almost 3 hours to brown the mushrooms. Used as a topper for roast or steak it’s not bad, but I wouldn’t recommend it for a stand alone side.
This was excellent! I cut the recipe in half but followed the recipe except for using a Cabernet Sauvignon rather than a burgundy (that’s what was on hand). I must admit that while I was heating it for the photo tonight I was distracted and almost ruined it! It was still totally yummy. I would make this again for sure! Great stuff! Yum! Thank you, CRANKYDOLL!