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    Mushroom Roast Beef Sauce


    Source of Recipe


    Aunt Saunny

    Drippings from Roast Beef
    3 TB butter
    1 pkg. (8 oz. = 2 cups) fresh mushrooms, sliced
    1/4 cup onion, chopped very fine
    2 cloves garlic, minced
    3/4 tsp. cracked black pepper
    2 TB sherry or red wine (NOT cooking sherry)
    1 TB tomato paste
    1 can (10-1/2 oz.) beef consommé
    1 tsp. Wyler?s Beef bouillon granules
    1/2 tsp. Wright's Kitchen Bouquet Browning Sauce

    Scrape browning bits from bottom of pan and pour into a skillet. Add a
    tiny bit of water to the roast beef pan to get as much of the
    drippings as you can.

    In skillet add butter, mushrooms, onion and garlic; sauté until onions
    are tender.

    Add remaining ingredients and bring to a boil. Continue to simmer over
    medium heat until the sauce has reduced by about half.

    Serve with any roast beef or Prime Rib.

    Makes about 1-1/2 cups.
 

 

 

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