(From Food.com)

I used this gravy to serve on Easter with my 4# tenderloin of beef and it was very good!

Thank you, Mean Chef, for sharing!

Ingredients:

    4 TBSP. unsalted butter

    2 cups thinly sliced mushrooms

    ¼ cup unbleached flour

    21/2 cups vegetable stock, store-bought or home-made

    ¼ cup dry red wine

    2 TBSP. Tamari soy sauce

    Freshly ground black pepper

Directions:

1. Melt the butter in a medium-sized saucepan over medium heat.
2. Add the mushrooms and sauté until brown (about 7 minutes)
3. Stir in the flour (it will become very pasty)
4. Cook this roux for 2 minutes, stirring constantly
5. Stir in the stock, red wine, soy sauce, and pepper. Bring to a boil
6. Reduce heat and cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan.
7. Serve in a sauceboat