Beef-Mushroom Wine Sauce

 Main Entrees, Sauce & Condiment  Comments Off on Beef-Mushroom Wine Sauce
Feb 292012
 

I put this recipe together to put over meatloaf, but it would be excellent on any type of steak. It doesn’t take long to make and is lower in fat than regular gravy.

Beef-Mushroom Wine Sauce
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Ingredients

  • 1 large shallot
  • 6 oz. Cremini or Baby Bella mushrooms
  • 2 Tbsp. flour
  • 1 Tbsp. olive oil
  • 1 can (10 ½ oz.) Campbell’s Beef Consomme
  • ½ cup dry red wine
  • 1 ½ tsp. Worcestershire Sauce
  • Black Pepper

Instructions

  1. Slice shallot thinly, slice and chop mushrooms to desired size.
  2. Saute shallot and mushrooms in the olive oil over high heat until shallot is translucent the mushrooms begin to shrink.
  3. Remove from heat and sprinkle the flour on the mixture and stir in until the flour absorbs the fat and juices and no white flour is visible.
  4. Return the pan to medium heat and stir in the Beef Consomme, wine and Worcestershire Sauce and stir continuously until the sauce begins to thicken. Season with black pepper and reduce to desired consistency.
  5. Serve over beef and meatloaf.

Notes

This sauce is rather thin. If you would like it to be more like gravy, add more olive oil and flour.

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Mark’s Marinade

 Beef, Rubs & Marinades  Comments Off on Mark’s Marinade
Dec 132011
 

This was, maybe, the first recipe I ever concocted. It’s old. Flank steak is often on our Christmas Eve menu and this is the marinade we use for that. I also use it for Fajitas, and I believe it would be good for other cuts of beef, also.

Mark’s Marinade
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1 ratings

Ingredients

  • 1/2 C soy sauce
  • 1/2 C red wine vinegar
  • 1/3 C. olive oil
  • 1/4 C brown sugar
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. garlic powder or granulated garlic

Instructions

  1. Mix all ingredients and heat gently until the sugar dissolve.
  2. Beat with a whisk to emulsify the oil into the mixture.
  3. Cool the mixture.
  4. Marinate meat at least one hour or more.
  5. Use the remainder for basting.
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