| 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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