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Ingredients20 m servings 64 cals
Original recipe yields 8 servings (2 cups)
- Melt butter in a heavy 12-inch skillet over medium-high heat. Add mushrooms and shallot. Saute, stirring occasionally, until softened, about 6 minutes. Add 2 tablespoons plus 2 teaspoons flour; cook until incorporated, about 1 minute. Add beef broth; cook, stirring frequently, until slightly thickened, about 2 minutes. Stir in half-and-half, black pepper, and salt. Cook for 30 seconds more.
- Cook's Note:
- You can use onion instead of shallot, if you prefer.
Per Serving: 64 calories; 4.2 g fat; 4.4 g carbohydrates; 2.7 g protein; 10 mg cholesterol; 93 mg sodium. Full nutrition