Recipes

Ingredients

• 1 1/2 cup Beef or veal stock (unsalted if you don’t make it yourself)
• 1/3 cube butter
• 1/2 cup flour
• Small pack of dried portabello mushrooms
• 5 medium cloves of garlic, chopped
• 1 tspn chile powder
• 1 to 2 tpsn orange finishing glaze (substitute any kind of fruit preserve)
• 1 to 2 tbsn thick molasses based barbecue sauce
• olive oil