Name: Gunnar and Raven's Burgundy Sauce recipe
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

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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

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.

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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