Unbelievable Les Bourgeois Beer

By Resk8r

Ingredients

• 1/4 oz dried mushrooms (morels or chanterelles) (about 1/3) (I used about 4 oz of fresh portabessas chopped)
• 3 Tbsp. butter
• 1 cup chopped red onion
• 1 Tbsp whole green peppercorns in brine, drained (didn't use)
• 2 tsp. cracked black pepper (coarse ground) (less if you don't like it so zesty)
• 1 cup dry marsala ( I used sweet marsala) or dry red wine
• 2 cups whipping cream
• 1/2 cup condensed beef broth (stock)
• Dash salt (1/8) tsp

Details

Servings 8

Preparation

Step 1

1. For sauce: In small bowl, cover dried mushrooms with some hot water. Let teh mushrooms stand for 20 minutes. Rinse them uner warm running water and squeeze out the excess moisture. Chop the mushrooms.
2. In a large skillet, melt the butter over medium heat. Add the mushrooms, onion, drained dreen peppercorns, and the cracked black pepper. Cook uncovered, over medium low heat for 15 minutes, stirring frequently.
3. Add marsala. Bring to boiling, reduce heat. Simmer, uncovered 8 to 10 minutes or until wine is reduced by about half and mushroommixture is slightly thickened, stirring occasionally.
4. Add whipping cream and condensed beef broth. Heat over medium heat just until tiny bubbles form around the edge, reduce heat. Cook over medium-low heat, stirring occasionally with a wooden spoon, for 20 to 25 minutes OR until mixture thickens to desired consistency. (I simmered it for more than an hour) Season to taste with salt; set aside.
5. Prepare your steaks your favorite way.
6. To serve, reheat the marsala sauce, transfer the sauce to a serving bowl and pass with steaks.