So, it turns out that committing to posting five times a week this month, might have been a little cray cray. Sometimes I bite off a leetle more than I can chew. I’ll rarely admit it though, and this is not me admitting it now.
It sort of feels like the wheels might come flying off at any second, but somehow, by the very skin of my teeth, I managing it.
I had a hard time deciding what to share with you today. So, I did what any indecisive person might do….I went to the internets and took a poll. I asked my Facebook and Twitter followers if they’d prefer to a recipe for super chocolatey cookies or something delicious for dinner. The results were pretty interesting….the majority of Twitter followers were on team chocolate cookie, while the majority of Facebookers, in greater number, were on team dinner.
Don’t worry, those chocolate cookies are coming your way next week!
In the meantime, let’s get serious about this Red Wine Mushroom Sauce.
It might sound kinda fancy. It might even taste a little fancy. Here’s a great secret though…this Red Wine Mushroom Sauce uses just five ingredients and is made in three easy steps.
This sauce is rich & earthy, pairs perfectly with a wide variety to meats, and with just 5 ingredients it’s quite easy to make. If you plan to use beef, I recommend using a lean cut of meat like a filet or tenderloin (which is what I used). I’d steer clear of using tougher cuts, like stew meat, for this recipe since the quick cook time doesn’t allow the meat to become tender.
I actually first made this sauce to go with a fresh cut of venison. Wow, what a great match! Red Wine Mushroom Sauce also pairs really well with veal and pork.