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| 3/4 Tasse | butter |
| 1/2 Tasse | mushrooms chopped |
| 1/2 Tasse | ham chopped |
| 1/3 Tasse | Green Onion fine chopped |
| 1/2 Tasse | Onion fine chopped |
| 2 Esslöffel | garlic minced |
| 2 Esslöffel | flour |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | black pepper cracked |
| 1 Prise | cayenne pepper |
| 3/4 Tasse | beef stock |
| 3/4 Tasse | Red wine or sherry |
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In 9-inch skillet, melt butter & lightly saute mushrooms, ham, green onions, onion & garlic. When onions are golden brown, add flour gradually, stirring well with a wooden spoon until well blended. Add salt, pepper & cayenne, stirring occasionally to prevent burning or sticking. Brown well, taking about 7-10 minutes. Blend in beef stock & wine & allow to simmer over low heat 35-45 minutes, stirring occasionally. Yields about 2-1/2 cups. Large quantities of sauce may be frozen up to 3 months. Sauce will thicken during freezing. Thin by adding about 1/4 cup each beef stock and red wine.
Ltc George F. Adamson
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, Tx. Downloaded from Glen's Mm Recipe Archive,
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