CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
Sauce |
1 |
Servings |
INGREDIENTS
3/4 |
c |
Butter |
1/2 |
c |
Chopped mushrooms |
1/2 |
c |
Chopped ham |
1/3 |
c |
Green onion; chopped fine |
1/2 |
c |
Onion; chopped fine |
2 |
tb |
Minced garlic |
2 |
tb |
Flour |
1/2 |
ts |
Salt |
1/4 |
ts |
Cracked black pepper |
1 |
pn |
Cayenne pepper |
3/4 |
c |
Beef stock |
3/4 |
c |
Red wine or sherry |
INSTRUCTIONS
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 2-1/2
cups. Large quantities of sauce may be frozen up to 3 months. Sauce will
thicken during freezing. Thin by adding about 1/4 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,
http://www.erols.com/hosey.
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