Ingredients
2 tbsp butter
1 medium onion, cut into small dice
10 medium white mushrooms, thinly sliced
1/2 cup red wine (Cabernet Sauvignon)
1 1/2 tsps Better Than Bouillon Beef Base
1 3/4 cups water
2 teaspoons cornstarch
salt and pepper to taste
Preparation
In a nonreactive large skillet, melt butter over medium heat. Saute onions about 3 minutes or until soft. Add mushrooms and cook, stirring occasionally, about 4 minutes or until mushrooms are soft. Add red wine and heat slowly over medium heat until bubbling. Dissolve beef base in 1 1/2 cups water. Stir into pan and heat mixture until it is bubbling again. Dissolve cornstarch in 1/4 cup cold water. Slowly add dissolved cornstarch to pan, stirring constantly, until sauce begins to thicken. Season with salt and pepper.
