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This is NOT an authentic recipe, but definitely a quick and easy alternative.
Knob of butter
One small shallot, finely diced
Two or three large mushrooms, sliced
One clove of garlic
1/4 pint of white wine
1/2 pint milk
Chicken flavoured bisto
2 tablespoons cream
Salt and pepper to taste
Soften the shallots in butter for a few minutes, then add mushrooms and cook for a few minutes more. Add the garlic, then the wine. Reduce by half, then add the milk. Bring to the boil, sprinkle in the Bisto granules while whisking continuously (I've omitted the amount as this this a personal thing, but somewhere in the region of 2-3 tablespoons should be fine). Allow to simmer gently for a couple of minutes, then add the cream. Season, then serve.
Instead of just going out and eating this stuff all the time, I spent an unhealthy amount of time in Germany trying to reproduce them at home. I do a nice Zigeuner sauce too, if anyone's interested.
Edited to add; My missus is German and she's happy with it, so it can't be too far from the mark.
knob of butter
1 x small onion, sliced
1 x green pepper, sliced
2-3 mushrooms, sliced
1 x clove of garlic
1/4 pint of white wine
3/4 pint of rather thick leftover gravy (have faith)
4 x tbsp tom puree
1/4 tspn muscovado sugar (or any brown sugar)
S+P to taste
Fry the peppers and onions for five minutes, then add the mushrooms and cook together for about ten more minutes, or until well and truly cooked. (The longer and more controlled the first cooking stage is, the better the end result) De-glaze the pan with the wine, add the tomato puree, simmer and occasionally stir until reduced by half. Add the gravy and bring back to the boil (not too hot though, or the bottom will burn). Season and serve.
For both of these sauces I like to buy a nice thick pork-loin cutlet and smash the fuck out of it until it more than trebles in diameter, or until it's about 3-5mm thick. (Or until I come.) Then coat it in seasoned flour, egg and breadcrumbs. Preparing it this way ensures that it cooks all the way through by just shallow-frying it. (The Germans put it in a deep fat fryer )