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Holiday Beef Wine Sauce: Date Added: 31 Jul 2011
Listed in: Holidays

2 tablespoons extra virgin olive oil
4 ounces cremini or button mushrooms, sliced
1/4 cup finely chopped shallots
1 cup beef broth, divided
1 cup cabernet sauvignon
1 tablespoon cornstarch
1/8 teaspoon black pepper
1 teaspoon fresh thyme leaves

Cooking Instructions

Makes 8 to 10 servings

1. Heat olive oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 6 to 9 minutes or until mushrooms are tender and browned.
2. Remove from skillet; keep warm. Add 3/4 cup broth and wine to skillet; cook and stir over medium heat 12 to 16 minutes or until reduced to 1 cup.
3. Combine remaining 1/4 cup broth and cornstarch in small bowl. Whisk cornstarch mixture and pepper into wine mixture; bring to a boil. Cook 1 minute or until sauce thickens, stirring occasionally.
4. Remove from heat; add thyme and mushroom mixture. Season with salt, as desired.


Recipe and photo used with permission by The Beef Checkoff. For more beef information and recipes visit

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Holiday Beef Wine Sauce
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