Bourgaisse

• 1/4 cups Chicken Stock/broth
• 1 teaspoon Butter/margarine
• 1 cup Chopped Mushrooms
• 1/2 teaspoons Rosemary, Fresh Or Dried
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1/4 Tablespoons Flour
• 1/4 cups Wine (Merlot Or Burgundy)
• 1 cup Spaghetti Sauce
• 1 whole Steak (We Like Ribeye)

1. These ingredients are PER SERVING.
2. For more servings, double or triple the measurements accordingly.
3. Grill the steak, and keep warm.
4. (You can also skip this step and simply make the sauce as a side dish.)
5. In a skillet, melt margarine/butter with chicken stock and mushrooms.
6. Saute until mushrooms are almost done.
7. Add rosemary and season with salt and pepper.
8. Add flour slowly; stir until thickened.
9. Add wine, simmer a few minutes.
10. Add spaghetti sauce and simmer until hot and bubbly.
11. Serve with steak and pasta.
12. All ingredients can be tweaked to your preference.

chicken, butter, mushrooms, rosemary, salt, pepper, flour, merlot, spaghetti sauce, ribeye

Taken from tastykitchen.com/recipes/main-courses/bourgaisse/ (may not work)