Melt the butter in a large skillet over medium heat. Add the onion and mushrooms and cook until tender, about 10-15 minutes, stirring occasionally.
Add the minced garlic and sauté for 30 seconds. Add the flour and stir to coat the vegetables. Sauté for two minutes.
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.
115 kcal per serving
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