1 1/2 cup Beef or veal stock (unsalted if you don’t make it yourself)

1/3 cube butter

1/2 cup flour

Small pack of dried portabello mushrooms

5 medium cloves of garlic, chopped

1 tspn chile powder

1 to 2 tpsn orange finishing glaze (substitute any kind of fruit preserve)

1 to 2 tbsn thick molasses based barbecue sauce.

olive oil

Reconstitute the mushrooms in the veal stock. Ten minutes at least. (Note that I made the beef stock a month or two ago myself and froze it in single portion sizes.)

Sauté the garlic over medium heat in olive oil. After the garlic has started to loose its fresh raw garlic smell remove the mushrooms from the stock and sauté them along with the garlic. When the mushrooms are sufficiently browned remove them and the garlic and place them on a paper towel. (If you are going to cook a steak keep the now flavored olive oil as a frying liquid.)

As soon as the mushrooms are removed from the stock pour the stock into a stock pan on high heat and reduce it to 1/3 of its original volume. Season it with pepper and a little salt.

While you are sautéing the garlic and mushrooms melt the butter over medium heat. Slowly add the flour and mix it in. Then add the chile powder. Mix it thoroughly and let the flour/butter/chile powder mixture cook for five to six minutes.

Add the mushrooms and garlic to the flour/butter/chile powder roux. Add the reduced stock and stir. Add water as necessary to keep the sauce from getting too thick. Stir to make sure the sauce is smooth. Add the orange finishing glaze and barbecue sauce. Season to taste with salt and pepper. Cook four or five minutes until the sauce just comes to a bare boil. Take it off of the heat.