Red Wine & Mushroom Sauce for Beef

Makes 6 servings.

1 lb. mushrooms, sliced
2 tablespoons olive oil
2 teaspoons sugar
2 tablespoons red wine vinegar
1 750-ml bottle Pinot Noir or other dry red wine
1 14-ounce can low-sodium chicken broth
1 14-ounce can low-sodium beef broth
1 tablespoon unsalted butter, room temperature
1 tablespoon flour

1. Add the olive oil to a large saucepan and place over medium-high heat. Add the mushrooms and cook until their volume is reduced and no more liquid remains, about 10 minutes.

2. Add the sugar and cook the mushrooms until they are a deep, rich brown. Stir in the red wine vinegar and cook until the vinegar has evaporated (another minute or two).

3. Pour in the red wine. Increase heat to high and boil the wine until it is reduced by half, 10 to 15 minutes.

4. While the wine is reducing, combine the flour and butter with a fork. Set aside.

5. When the wine is reduced, add the chicken and beef broths. Bring the sauce back up to a boil. Reduce the heat to medium and simmer, uncovered, for about 30 minutes. The sauce should be reduced to about 1 1/2 cups.

6. To finish the sauce, whisk in the flour/butter mixture, stirring well to combine.

7. Simmer the sauce another 5 to 10 minutes, until it is thickened slightly. Serve immediately or refrigerate up to a couple of days before use. Option: Just before serving, add chopped fresh herbs.

From: Ward Street Bistro