Type what you have

Ingredients

• ✓ beef demi glace
• butter
• shallot
• portobello mushroom
• crimini mushroom
• shiitake mushroom
• morel mushroom
• chanterelle mushroom
• red wine
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium heat. Sauté shallots briefly, then stir in all mushrooms. Sauté until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi-glace and simmer for 6 minutes, or until sauce has thickened.

By Bill L

Ingredients

• ✓ beef demi glace
• beef broth
• all-purpose flour
• tomato paste
• bacon drippings
• beef round
• sherry wine
• onion
• burgundy wine
• parsley
• rosemary
• thyme
• bay leaf
• mushroom
• butter
• parsley

Instructions

1. 1 In a small bowl, mix together beef broth, flour, tomato paste and demi glace; set aside.
2. 2 Heat bacon drippings in a large heavy skillet over medium heat. Add beef, and cook until brown on all sides. Remove beef from skillet; set aside. Stir the sherry wine into the skillet. Add the onions, and cook about 5 minutes. Blend in the tomato paste mixture, and bring to a rapid boil, stirring constantly. Stir in Burgundy wine. Make the herb bouquet: Place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth. Place herb bouquet in sauce.
3. 3 Return beef to skillet. Cover, and simmer over low heat for about 3 hours, or until beef is tender.
4. 4 Melt butter in a small skillet over medium heat. Saute mushrooms until lightly browned. Add to meat in the skillet, and continue cooking 15 minutes. Discard bouquet garni. Serve in a casserole dish, sprinkled with parsley.

By ELLIANA23