Jim Langford
TVWBB Fan
This is based on the classic of French cuisine. It was invented in the markets by the wine merchants using their own wines. The original French version uses marrow as a main ingredient and doesn't use nearly as much garlic. This version is the one that has been popular in New Orleans for many years.
3 tablespoons butter
3 tablesoons flour
1 onion, minced
1 pint fresh mushrooms, minced
1 whole head garlic, peeled and minced
1 rib celery, minced
2 tablespoons minced parsley
2 bay leaves
1/4 teaspoon thyme
1 cup red wine
1 cup beef stock
1 teaspoon salt
1/2 teaspoon ground black pepper
Melt the butter and add the flour. Cook together until they begin to color and add the minced onions and minced mushrooms. Cook all together until brown. Add all remaining ingredients and simmer slowly for 45 minutes. Serve warm over steak.
3 tablespoons butter
3 tablesoons flour
1 onion, minced
1 pint fresh mushrooms, minced
1 whole head garlic, peeled and minced
1 rib celery, minced
2 tablespoons minced parsley
2 bay leaves
1/4 teaspoon thyme
1 cup red wine
1 cup beef stock
1 teaspoon salt
1/2 teaspoon ground black pepper
Melt the butter and add the flour. Cook together until they begin to color and add the minced onions and minced mushrooms. Cook all together until brown. Add all remaining ingredients and simmer slowly for 45 minutes. Serve warm over steak.