In 9-inch skillet, melt butter & lightly saute mushrooms, ham, green onions, onion & garlic. When onions are golden brown, add flour gradually, stirring well with a wooden spoon until well blended. Add salt, pepper & cayenne, stirring occasionally to prevent burning or sticking. Brown well, taking about 7-10 minutes. Blend in beef stock & wine & allow to simmer over low heat 35-45 minutes, stirring occasionally. Yields about 2-1/2 cups. Large quantities of sauce may be frozen up to 3 months. Sauce will thicken during freezing. Thin by adding about 1/4 cup each beef stock and red wine. LTC GEORGE F. ADAMSON From the
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|Serving Size: 1 Serving (999g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1305 (86%)|
|Amt Per Serving||% DV|
|Total Fat 145g||193 %|
|Saturated Fat 89.7g||449 %|
|Monounsaturated Fat 38.9g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 399.5mg||123 %|
|Sodium 3165.2mg||109 %|
|Potassium 1725.6mg||45 %|
|Total Carbohydrate 32.4g||10 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 30.5g|
|Protein 28.7g||41 %|
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Calories per serving: 1516
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