Great with outdoor-grilled steaks! My son and I came up with this recipe over Memorial Day Weekend, 2005. The whole family loved it!

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

74 calories; protein 1.2g 2% DV; carbohydrates 4.9g 2% DV; fat 3.3g 5% DV; cholesterol 3.8mg 1% DV; sodium 79.4mg 3% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/28/2014
This was excellent! I cut the recipe in half but followed the recipe except for using a Cabernet Sauvignon rather than a burgundy (that's what was on hand). I must admit that while I was heating it for the photo tonight I was distracted and almost ruined it! It was still totally yummy. I would make this again for sure! Great stuff! Yum! Thank you CRANKYDOLL! Read More
(3)

Most helpful critical review

Rating: 3 stars
12/17/2014
So I was hearing so much about burgundy mushrooms but didn't want to wait 9 hours to try them so I thought this would be a nice compromise. The sauce was nice and turned into a thick gravy but I quickly realized that the mushrooms should have been browned first. I ended up having to simmer the while thing for almost 3 hours to brown the mushrooms. Used as a topper for roast or steak it's not bad but I wouldn't recommend it for a stand alone side. Read More
12 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/27/2014
This was excellent! I cut the recipe in half but followed the recipe except for using a Cabernet Sauvignon rather than a burgundy (that's what was on hand). I must admit that while I was heating it for the photo tonight I was distracted and almost ruined it! It was still totally yummy. I would make this again for sure! Great stuff! Yum! Thank you CRANKYDOLL! Read More
(3)
Rating: 4 stars
05/22/2018
5.22.18 Instead of burgundy, I used a red wine blend which was already open. The sauce thickened very quickly but I knew the alcohol needed to cook off, so I thinned out with a bit more beef broth and red wine. I tasted and added a little more basil, oregano, and a shake of garlic powder (personal taste preference). Didn’t care much for the reddish color of this sauce, so I did add some Kitchen Bouquet® to give it a little more eye appeal. Nice rich sauce with a deep wine flavor and so very easy to make. Nothing fancy today, this was served over a grilled ground beef patty, with mashed potatoes, carrots in dill butter, and some balsamic strawberries over egg custard for dessert. Read More
(1)
Rating: 4 stars
08/19/2017
The flavor of this sauce was delicious! I made it as directed, but instead of just using it as a sauce, I browned cubed beef in the olive oil and butter mixture along with the onion and garlic. Then I added the flour, just sprinkling it over the top of the beef and stirred it so the beef was covered. I added the rest of the ingredients as the recipe indicated and let it simmer for about 20 minutes. I would have given it a rating of 5, but the sauce was too thin (I used the amounts the recipe called for on the flour, beef stock and burgundy). I will add more flour next I make it to thicken the sauce. I served it over egg noodles, and it was a hit with my family. Read More
(1)
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Rating: 5 stars
04/01/2018
This turned out perfectly...amazing flavors. Read More
Rating: 4 stars
02/05/2019
Made this for some filets tonight and it was really good. It was a bit thicker than I liked so I added another half cup of wine and broth to thin it out some. I also added a dash of thyme and rosemary to take the flavor up a bit. Overall this is a good recipe that you can extend to fit your tastes. Will definitely make again. Read More
Rating: 4 stars
08/08/2016
Yes this is the ticket very good easy to make and tasty! Thank you for the great recipe Read More
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Rating: 5 stars
09/07/2016
I needed a little more flour to make it thicken but otherwise followed the directions exactly. Read More
Rating: 5 stars
09/06/2016
This was very easy to make and delicious! Read More
Rating: 3 stars
12/17/2014
So I was hearing so much about burgundy mushrooms but didn't want to wait 9 hours to try them so I thought this would be a nice compromise. The sauce was nice and turned into a thick gravy but I quickly realized that the mushrooms should have been browned first. I ended up having to simmer the while thing for almost 3 hours to brown the mushrooms. Used as a topper for roast or steak it's not bad but I wouldn't recommend it for a stand alone side. Read More