SERVES: 4
INGREDIENTS:
8 Fresh
white mushrooms, wiped clean and sliced
1 small Onion,
peeled and very thinly sliced
2 TBSP Butter
8 oz. Good
red wine
2 Beef
bouillon cubes
Salt
and fresh ground pepper to taste
DIRECTIONS:
In a small skillet, melt butter over medium heat. Sauté onions and mushrooms 4-5 minutes until
tender. Remove from skillet to a bowl and set
aside.
Add wine and bouillon cubes to skillet – press cubes with
back of a spoon and stir until dissolved - cook over medium/low heat until wine
is reduced by half, stirring occasionally to make sure bouillon has
dissolved. Return onions/mushrooms and any juices to
skillet and cook about a minute. Season
to taste with salt and pepper.
Spoon over steak or roast beef.
