Mushroom Ragout for Beef or Sausages
A splash of beer adds flavor to this mushroom ragout. It's an excellent sauce to serve with a meal of hamburger steaks, sausages, or grilled meats.
Ingredients
- 8 ounces sliced mushrooms
- 3 tablespoons butter, divided use
- 1 clove garlic, minced
- 1 tablespoon flour
- 1 pinch dried leaf thyme
- 1/2 cup beef stock, low sodium or unsalted
- 2 tablespoons beer
Instructions
- Melt 2 tablespoons of butter in a saucepan over medium heat. Add the mushrooms to the saucepan and cook until the mushrooms are tender, stirring constantly. Remove the mushrooms and set aside.
- Melt the remaining 1 tablespoon of butter in the saucepan. Add the minced garlic and cook for 1 minute. Stir in the flour and cook, stirring, for 1 minute. Add the beef stock, beer, and thyme. Continue cooking until thickened, stirring constantly.
- Add the mushrooms back to the saucepan and bring to a simmer.
- Add salt and pepper to taste.
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