Gunnar and Ravens Burgundy Sauce

Great with outdoor-grilled steaks! My son and I came up with this recipe over Memorial Day Weekend, 2005. The whole family loved it!

Step: 1

Heat butter and olive oil in a large skillet over low heat; cook and stir onion and garlic in the hot butter-oil mixture until onion is transparent, 5 to 10 minutes. Add flour and slowly pour in beef broth while stirring constantly until flour is smoothly mixed into the broth and vegetables.

Step: 2

Stir Burgundy wine into onion-flour mixture; season with basil and oregano. Bring mixture to a simmer; add mushrooms. Cook and stir until sauce is thickened, about 10 minutes.

Per Serving: 74 calories; protein 1.2g; carbohydrates 4.9g; fat 3.3g; cholesterol 3.8mg; sodium 79.4mg.

Deciding stay in and make food your food instead of dining out is already a process in the right way if you’re focusing on eating healthier. There’s no good way to know precisely what’s happen into the food you’re eat than by making it homemade Making the best of the main dish is only half the process , though . And once you’ve mastering your chicken, steak, or fish, that is time to turn your attention to the ever- focusing side dishes.

A side dish would easily make down of your health goals, as sweetness , sodium, fat, and calories would all get rather high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .