1
Melt butter in a large skillet over medium heat.Add onion and mushrooms and cook until tender, about 10-15 minutes, stirring occasionally.
2
Add minced garlic and sauté for 30 seconds. Add flour and stir to coat the vegetables. Sauté for two minutes.
3
Whisk in the beef broth, red wine and thyme. Bring the liquid to a boil, then reduce the heat to medium low and simmer until the sauce begins to thicken, about 10-15 minutes more, stirring occasionally. Season the sauce with salt and pepper.
Yield
1/2 cup
calories
115 kcal per serving
fat
6 grams
carbohydrates
7 grams
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