Brown Mushroom Sauce.

Prepare a dark roux from 60 g of butter and 2 tablespoons of flour.

Add a small piece of onion, some soup vegetables (celery, parsley, yellow beet), a little salt, whole spice and a little lemon peel.

Pour in beef broth and simmer for 20 to 25 minutes. Then strain the sauce.

In the meantime, clean mushrooms, cut very finely and saute in butter until soft.

Add the mushrooms to the sauce and stir them in, add salt to taste, a little juice of a lemon or wine vinegar and serve the sauce as you like.

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