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June 20, 2021
1 C red wine ( amarone or san giovese)
1 C beef stock
1 Tbsp Gindo's Original
1 tsp tomato paste
1 minced garlic clove
1 tsp minced shallot
1 Tbsp flour (optional)
4 Tbsp unsalted buter
1 srpig rosemary & thyme
Salt to taste
2 C chopped mushrooms
1. In a small bowl mix Gindo's Original and tomato paste together thoroughly and set aside.
2. Bring saucepan to medium high heat and add butter. Once melted add garlic, shallots, and saute for 2 min. Add Gindo's tomato mixture and reduce for 2 minutes.
3. Add mushrooms, simmer and reduce for about 10 to 15 minutes. Add wine and beef stock, bring to a low boil and reduce by 1/2 C or about 20 minutes. If a thicker sauce is desired add flour and mix in thoroughly.
4. Let cool slightly and pour over your favorite cut of steak. this sauce will keep for 2 to 3 days in the fridge if needed.
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