Succulent Burgundy Wine Sauce
1/2 cup Catsup
1 tbsp. Worcestershire Sauce
2 tbsp. Burgundy Wine
3 dashes of Onion and Garlic powders
1 dash Clove powder
1 dash Paprika
1/2 pound of fresh button mushrroms, sliced and sauteed.
Sauteed mushrooms with a small amount of vegetable oil until lightly cooked. Mix other ingrediants in a bowl. Add into sauce pan with sauteed mushrooms. Cook on low for ten minutes. Serve over your favorite cut of steak.
Variation: use portabello mushrooms for richer sauce
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