Marchand de vin sauce #1

2 Servings

Ingredients

Quantity Ingredient
1 cup Finely sliced mushrooms
2 tablespoons Butter
½ cup Hot beef stock
1 cup Brown sauce (below)
½ cup Dry red wine
1 pinch Thyme
2 tablespoons Butter
2 tablespoons Flour
1 cup Beef bouillon
Salt to taste
Pepper to taste

Directions

BROWN SAUCE

Saut‚ mushrooms in butter. Add beef stock and simmer for 10 minutes. Make brown sauce by melting butter and blending in flour over medium heat. Stir in bouillon and bring to boiling point, stirring constantly. Season to taste with salt and pepper. Add the mushroom mixture and wine to the brown sauce.Simmer for 20 minutes. Add thyme before serving. Wonderful served over Beef Wellington. Yield: 1-½ cups.

MARTI THOMAS (MRS. A. HENRY)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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