Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 0.67 cups chopped onion
• 2 cloves garlic , chopped
• 2 tablespoons all-purpose flour
• 0.67 cups beef broth
• 1 cup Burgundy wine
• 1 pinch dried basil , or to taste
• 1 pinch dried oregano , or to taste
• 1.5 cups sliced baby portobello mushrooms

Instructions

1. 1 Heat butter and olive oil in a large skillet over low heat; cook and stir onion and garlic in the hot butter-oil mixture until onion is transparent, 5 to 10 minutes. Add flour and slowly pour in beef broth while stirring constantly until flour is smoothly mixed into the broth and vegetables.
2. 2 Stir Burgundy wine into onion-flour mixture; season with basil and oregano. Bring mixture to a simmer; add mushrooms. Cook and stir until sauce is thickened, about 10 minutes.

Nutrition per serving