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1.
Melt the butter in a large skillet, preferably
a nonstick skillet, over medium heat. Add
the shallot and sauté until softened,
about 2 minutes. Add the mushrooms and cook
until they have given off their liquid and
it has reduced to a glaze, stirring frequently,
about 3 minutes.
2. Add the Yves Ground Round, breaking it
up with a wooden spoon; cook for 1 minute,
stirring constantly. Stir in the salt, nutmeg,
allspice, and cloves. Raise the heat to
medium high and pour in the wine or vermouth;
bring the mixture to a boil and continue
cooking until the wine has reduced to a
glaze, about 30 seconds.
3. Sprinkle the flour over the mixture in
the pan, stir once, then cook for 10 seconds.
Pour in the vegetable broth and cook until
thickened and bubbling, stirring constantly,
about 30 seconds.
4.
Remove the pan from the heat and stir in
the sour cream. Season with pepper to taste
and serve at once.
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