Bacon, Onion, and Mushroom Sauce
- 1 c finely chopped onion
- 6 thinly sliced mushrooms
- 2 oz chopped bacon
- 28 g butter (2T)
- 30 g plain flour
- 1/4 c milk
- 1.25 c double-strength stock
- 1/4 c finely chopped flat leaf parsley (to taste)
- ground black pepper (to taste)
- Salt (Sea) (to taste)
- 1 T Worcestershire sauce
Heat the butter in a large skillet over low to medium heat; add bacon and cook for about 3 minutes, until slightly browned. Add the onions. Cook a further 5 minutes. Add the mushrooms; cook about 1 minute - until they lose their whiteness and turn slightly yellow.
Turn the heat to low. Add flour and stir to coat the onions and mushroom with it. Cook for 1 or 2 minutes to rid the flour of its raw taste. Add the milk and stock. Stir well, until you end up with a lump-free sauce. Bring to a boil and simmer over low heat for about 10 minutes. Keep a little stock nearby in case the sauce needs thinning later on.
Check the sauce consistency. Once you've adjusted it to your taste, remove it from heat. Season with a generous amount of pepper and salt to taste. Add the Worcestershire sauce and stir in the parsley.
SJ Note 13 June 2009: This was quite good over pork chops, but next time try this: cook the meat till almost done while preparing the sauce, then cut the meat into bite-sized pieces, then finish cooking in the sauce.
SJ Note 14 April 2010: Did try the above suggestion, and served the mixture over rice. The sauce needs more flavor. Next time try double-strength stock (I've changed it here already) and more salt; don't know what else to try.