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1/3 cup Butter

7/8 cup All Purpose Flour

10 oz Yellow Onion, diced

6 oz Cremini Mushrooms, diced

1 1/2 quarts Beef Stock

1 cup Red Wine

2 tsp Salt or to taste

2 1/2 tbsp Worcestershire sauce

1/2 tbsp dried Thyme Leaves

1/2 tbsp Cracked Black Pepper

1/2 tbsp Garlic Powder


In a sauce pot, heat butter over medium heat. Whisk in flour to make a brown roux. When roux is chestnut color, add diced onions and mushrooms; continue stirring. Cook for 5 minutes or until onions and mushrooms look wilted. Stir in stock and wine; continue to stir until well combined. Lower heat to medium low. Add remaining ingredients and simmer for 20-30 minutes, until sauce is nappé.

Makes – 1 1/2 quarts


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