Red Wine and Mushroom Sauce

Ingredients:

• 1 small onion, finely chopped
• 1 tablespoon butter
• 1 large carrot, finely chopped
• 3 cups mushrooms, thinly sliced
• 1 1/2 cups bouillon (or juice from roast beef)
• 2 tablespoons flour
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup dry red wine
• pinch of ac'cent
• pinch of thyme
• 1 large sprig of parsley
• 1/4 bay leaf

Instructions:

Cook the carrot and onion in butter until soft, then add the mushrooms and cook gently for 15 minutes. Put the bouillon into a pint jar with a tight-fitting cover. Add the flour and seasonings the jar, cover and shake until smooth. Stir the contents of the jar into the mushroom mixture and bring to a boil. Reduce the heat and add the rest of the ingredients, then simmer for 10 minutes. Remove the parsley and bay leaf, and serve.