Marchad de vin sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Butter |
| ½ | cup | Chopped mushrooms |
| ½ | cup | Chopped ham |
| ⅓ | cup | Green onion; chopped fine |
| ½ | cup | Onion; chopped fine |
| 2 | tablespoons | Minced garlic |
| 2 | tablespoons | Flour |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Cracked black pepper |
| 1 | pinch | Cayenne pepper |
| ¾ | cup | Beef stock |
| ¾ | cup | Red wine or sherry |
Directions
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 2-½ cups. Large quantities of sauce may be frozen up to 3 months. Sauce will thicken during freezing. Thin by adding about ¼ 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, .