- 1 tablespoon olive oil
- 1 tablespoon butter
- 2/3 cups chopped onions
- 2 tablespoons flour
- 2/3 cups beef broth
- 1 cup burgundy wine
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 ½ cups sliced mushrooms
Heat butter and oil in skillet over low heat.
Cook garlic and onion in butter oil mix until transparent about 5-10 mins.
Add flour and slowly pour in beef broth while stirring until flour is smoothly mixed into broth and veggies.
Stir burgundy wine into onion flour mix season with basil oregano and salt to taste.
Add mushrooms cook until sauce is thick, about ten mins.