I don’t mix milk and meat, and so I have had to come up with alternatives for making a sauce for steaks. This recipe is one I have played around with, and can be played around with a lot more. It works though, and tastes nice.
- Mushrooms (I usually use champingnons)
- Vegetable stock
- Provence mix
- Shalotte onions
- Red wine
Cut the onion and garlic in small pieces, and fry them in a frying pan with olive oil, and salt. Cut the mushroom in slices, and add them to the frying pan, along with some pepper. Once they are about three quarters to two thirds of the size they were when you started, move to a deeper pan. Add water and the stock, as well as seasoning. I usually use dried spices, often most dried basil and Provence mix. Should you have any handy, add a little red wine to the mix. Let this simmer for a long time, the longer, the better, really.