We kind of like our Giant Yorkshire Puddings. With something in they are even better!
Unfortunately Lactose intolerance has become an issue for Sue. She’s OK with harder Cheeses, but we’re trying to avoid Cream in sauces as it causes her discomfort for a couple of days afterwards. So this is her alternative Mushroom Sauce for steaks etc. which was really good. We actually use Margarine instead of Butter here anyway.
Ingredients:-
2 Shallots, finely sliced
4 Chestnut Mushrooms, finely sliced
Home made Garlic Butter
1 Tbsp Flour (Gluten free here)
400ml Beef Stock
Salt & Pepper
Soy Sauce
Dijon Mustard
Oil
Method:-
(1) Sauté the Shallots in Garlic Butter and a little Oil until softened.
(2) Add the Mushrooms and season with Salt & Pepper.
(3) Stir in the Flour and then add the Beef Stock.
(4) Allow to simmer for 5 minutes.
(5) Add a dash of Soy Sauce and a teaspoon of Dijon Mustard and stir while simmering for a further 5 minutes.
(6) Just before serving add a knob of Butter and stir in to add a glaze to the sauce.
