Marchad de vin sauce

1 Servings

Ingredients

Quantity Ingredient
¾ cup Butter
½ cup Chopped mushrooms
½ cup Chopped ham
⅓ cup Green onion; chopped fine
½ cup Onion; chopped fine
2 tablespoons Minced garlic
2 tablespoons Flour
½ teaspoon Salt
¼ teaspoon Cracked black pepper
1 pinch Cayenne pepper
¾ cup Beef stock
¾ cup Red wine or sherry

Directions

In 9-inch skillet, melt butter & lightly saute mushrooms, ham, green onions, onion & garlic. When onions are golden brown, add flour gradually, stirring well with a wooden spoon until well blended. Add salt, pepper & cayenne, stirring occasionally to prevent burning or sticking. Brown well, taking about 7-10 minutes. Blend in beef stock & wine & allow to simmer over low heat 35-45 minutes, stirring occasionally. Yields about 2-½ cups. Large quantities of sauce may be frozen up to 3 months. Sauce will thicken during freezing. Thin by adding about ¼ cup each beef stock and red wine.

LTC GEORGE F. ADAMSON

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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