This is one of those recipes so many bloggers claim "can't get enough of" - heard that one before?
Well, here's one! LOL This is from Food and Wine .com and originally was posted with Lamb Chops. Yes, I had it with lamb chops, beef patties and will soon try it with pork, it really is that good AND versatile (see below)
This link will take you there if you'd like, and I'm posting my confused version.
Red Wine Pan Sauce with Cumin and Chilies
Add the wine and beef stock, stir up bits on bottom, simmer for several minutes and reduce by half. *Here I add my mushrooms because I usually am adding canned sliced or bits & pcs. but if fresh add with shallots.
-recipe says: When reduced enough to coat spoon, stir in butter to melt, remove from heat.
-my way: because I've added the extra shallots and mushrooms, I do not reduce by much, but still, I have also (several times) thickened with cornstarch. Stir in butter to melt, remove from heat.
Add cilantro and/or parsley, zest and juice.
ENJOY!
The other day I could not find my jalapeno's so went without - STILL delishd!
Another time I just plain forgot the zest but gave it a squirt of lemon juice - worked for me!
I think the winning combo here is the fond from the pan, cumin and the red wine with beef stock.
I hope some of you try it and love it as much as I.
Well, here's one! LOL This is from Food and Wine .com and originally was posted with Lamb Chops. Yes, I had it with lamb chops, beef patties and will soon try it with pork, it really is that good AND versatile (see below)
This link will take you there if you'd like, and I'm posting my confused version.
Red Wine Pan Sauce with Cumin and Chilies
- Oil for frying your meat - I used Olive Oil - Pour off excess of 1 Tbsp.
- 1 or 2 Tbsp. chopped chili - Fresno or Jalapeno (I used some red chopped Jalapeno's from the freezer.
- 1 clove garlic chopped
- 1 tsp cumin
- 1/3 cup red wine
- 1 cup beef stock
- 2 Tbsp butter
- 3 Tbsp Cilantro (or parsley)
- 1/2 tsp lime zest & juice
- MY ADDITIONS
- 1 shallot, sliced length wise
- mushrooms, sliced 1/2 cup?
Add the wine and beef stock, stir up bits on bottom, simmer for several minutes and reduce by half. *Here I add my mushrooms because I usually am adding canned sliced or bits & pcs. but if fresh add with shallots.

-recipe says: When reduced enough to coat spoon, stir in butter to melt, remove from heat.
-my way: because I've added the extra shallots and mushrooms, I do not reduce by much, but still, I have also (several times) thickened with cornstarch. Stir in butter to melt, remove from heat.
Add cilantro and/or parsley, zest and juice.
ENJOY!
The other day I could not find my jalapeno's so went without - STILL delishd!
Another time I just plain forgot the zest but gave it a squirt of lemon juice - worked for me!
I think the winning combo here is the fond from the pan, cumin and the red wine with beef stock.
I hope some of you try it and love it as much as I.