Ingredients

1 small can of chopped mushrooms, mashed

2 tbsp melted butter

1 cube beef bouillon

1/4 small onion, diced

1/2 cup red wine

2 tbsp flour, or arrowroot

1 tsp salt

1 tsp pepper

1/2 tsp hot sauce

Directions

Sauté Onions and Mushrooms: In a medium saucepan over medium heat, melt the butter. Add the diced onion and mashed mushrooms, and sauté until the onions are translucent and the mushrooms are heated through.

Add Flour: Sprinkle the flour over the onion and mushroom mixture, stirring constantly to create a roux. Cook for about 2 minutes to remove the raw flour taste. I use here arrowroot for thickening.

Add Red Wine and Bouillon: Slowly pour in the red wine, stirring continuously to avoid lumps. Add the beef bouillon cube and stir until it dissolves.

Simmer: Bring the mixture to a simmer and cook for about 5 minutes, allowing the sauce to thicken. Stir occasionally.

Season: Add the salt, pepper, and hot sauce to the mixture. Stir well to combine and adjust the seasoning to taste.

Finish the Sauce: If the sauce is too thick, you can add a bit more wine or water to reach your desired consistency. Let the sauce simmer for another 2-3 minutes.