Ingredients
- 3 cup sliced mushroom
- 1/2 diced red onion
- 1 clove chopped garlic
- 3 tbsp flour
- 4 cups beef stock
- 1 tbsp dried basil
- 1/4 tbsp salt
- 2 pinch cracked black pepper
Servings: people
Instructions
- Turn the 8" or 4qt on to a med heat. Add the diced onion and garlic to the pan first.
- Add the mushrooms.
- Close the lid with vent open on a med heat.
- When the steam starts to come out of the vent open the lid. There should be some liquid from the mushrooms. Add the flour and mix until a little pasty. Add 1 cup of broth slowly to bind with the flour. turn heat up to med high.
- Add all the broth. Add the dried herb, salt and pepper. Stir.
- Cook for at least 8-10 min to cook the flour. You can reduce the heat once it starts to boil. A rapid simmer is best to reduce the sauce.
Recipe Notes
You can exchange 1 cup of stock for red wine to add a zing of flavour.
Add the wine as the first part of liquid.
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