Ingredients
4 tablespoons olive oil
4 shallots, thinly sliced
1/2 pound mushrooms, sliced into 1/4-inch pieces
2 tablespoon all purpose flour
1 cup dry red wine
1/2 cup beef stock
1/2 cup tomato sauce
Salt and pepper
Directions
In a small pot, add the oil and shallots, sauté the shallots until translucent. Add the mushrooms, fully cook and then add the flour; stir completely to combine. Slowly add the wine, stirring constantly. It should start to thickened. Add the beef broth and tomato sauce and bring to a boil. Adjust the seasoning with salt and pepper.
