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Mushroom Wine Sauce for Meatballs    HT  ACC  20mins

This sauce goes particularly well with beef, venison or lamb meatballs.

Serves 4 Hot Vegetables Alcohol Accompaniment Savoury Sauce Eggless

1 tbsp Butter
1 tbsp Olive Oil
1 small Onion, chopped
50g/2oz Mushrooms, roughly chopped
2 tbsp Plain Flour
480ml/16fl.oz. Beef Stock
120ml/4fl.oz. Red wine
1 teasp Worcestershire sauce
Salt and Black Pepper


1. Heat the butter and olive oil in a frying pan until hot then add the mushrooms and onions and sauté for 4-5 minutes, turning from time to time until soft.

2. Sprinkle the flour over the mixture and cook, stirring, for 1-2 minutes.

3. Gradually add the stock, wine and Worcestershire sauce, stirring constantly, and cook until thickened.

4. Reduce the heat, season with salt and black pepper and continue to cook gently for a further 4-5 minutes.

You can then add well browned walnut sized meatballs to the sauce and continue to cook for a further 5-10 minutes, spooning the sauce over the meatballs from time to time.



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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Make Ahead/ Freeze


Tips, Options and Substitutions


Main equipment required to make this recipe


Measuring Scales


Wooden or Plastic Spoon


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