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Sunday, August 16, 2009

Dad's Brandy Mushroom Sauce


1 TB olive oil
2 slices alder smoked bacon
1/2 onion, chopped fine
2 cloves garlic, minced
1 cup sliced mushrooms
1/4 cup brandy
1 cup beef broth
1 cup red wine
3 sprigs fresh tarragon
salt and pepper

Slice the bacon into small strips and fry in the olive oil until cripsy. Add the onion and garlic to sautee in the bacon drippings. Throw in the mushrooms and cook for another 3-4 minutes until softened. Pour in the liquids, add the tarragon, and salt & pepper to taste. Allow to reduce by half.
We had this over cajun spiced grilled pork tenderloin, but it would also be fabulous with beef or bison. Shout out to my dad and his mad culinary caveman skills!

2 comments:

  1. I love the bacon!
    Can I use more?
    Have I had this before?
    Matt

    ReplyDelete
  2. You sure can use more if you want! Especially since nitrite-free bacon seems to be readily available where you are...

    ReplyDelete