Monday, March 26, 2007

Porto mushroom sauce

Cook over high heat until reduced by half:
1/2 cup porto wine
1/4 cup finely chopped onion
1 Tbsp balsamic vinegar

Reduce heat to medium, then add:
1 cup beef broth
1/2 cup light cream (15 percent)
2 tsp Worchestershire
1 tsp tomato sauce
1/2 tsp Dijon
1/8 tsp rosemary

Simmer until thickened. Serve over steak and mashed potatoes - yum!

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