Shelly's Recipe

MARCHAND DE VINS SAUCE

Category: Sauces - Miscellaneous

1/2 cup unsalted butter
1 cup finely diced ham, mushrooms and green onions
4 quarts beef broth, simmered down to 3 cups, will become thick and syrupy
1 1/2 cups red wine

Melt butter in a saucepan and sauté next 3 ingredients until onions are transparent. Add reduced beef stock and wine, bring to a boil and reduce by one quarter. NOTE: Excellent on steaks.