| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sauce | 2 | Servings | |
INGREDIENTS
| 1 | c | Finely sliced mushrooms |
| 2 | tb | Butter |
| 1/2 | c | Hot beef stock |
| 1 | c | Brown sauce (below) |
| 1/2 | c | Dry red wine |
| 1 | pn | Thyme |
| 2 | tb | Butter |
| 2 | tb | Flour |
| 1 | c | Beef bouillon |
| Salt to taste | ||
| Pepper to taste |
INSTRUCTIONS
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: 1-1/2 cups. MARTI THOMAS (MRS. A. HENRY) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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