| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sauces |
2 |
Cups |
INGREDIENTS
| 3/4 |
c |
Butter |
| 1/3 |
c |
Fresh mushrooms (finely |
|
|
Chopped) |
| 1/2 |
c |
Ham, minced |
| 1/3 |
c |
Shallots, finely chopped |
| 1/2 |
c |
Onions, finely chopped |
| 2 |
tb |
Garlic, minced |
| 2 |
tb |
Flour, all-purpose |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Black pepper |
|
|
Dash cayenne pepper |
| 3/4 |
c |
Beef stock |
| 1/2 |
c |
Red wine |
INSTRUCTIONS
Melt butter in a 9-inch skillet; add mushrooms, ham, shallots, onion, and
garlic. Saute until lightly browned. Add flour, salt, pepper, and cayenne;
cook until browned. Blend in beef stock and wine and simmer over low heat
for 35 to 45 minutes.
Southern Living ... August, 1971
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