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======= Jägersauce ======
  * 2 tablespoons butter, or lard/tallow if you have it
  * 1 yellow onion ,finely chopped
  * 1 clove garlic ,minced
  * 16 ounces fresh mushrooms, half shiitake and half button is my favorite mix
  * 1/2 cup dark red wine, preferably a Cabernet Sauvignon 
  * 4 tablespoons unsalted butter
  * 4 tablespoons all-purpose flour
  * 2 cups strong beef broth
  * 1/2 teaspoon sea salt plus more to taste
  * 1/2 teaspoon sugar
  * 1/4 teaspoon dried thyme
  * 1/4 teaspoon freshly ground black pepper
  * Optional: For a creamy gravy, add a few tablespoons of heavy cream at the end
==== Instructions ====
  - Melt the butter/lard/tallow in a stainless steel pan over medium-high heat and fry the onions until beginning to brown.  Add the garlic and cook another minute.
  - Add the mushrooms and cook 7-8 minutes or until golden and the liquid from the mushrooms has evaporated.
  - Add the butter and melt.  Add the flour, stir to combine and cook for about 3 minutes, stirring continually. This will cook off the flour flavor and brown the flour to create more depth of flavor in the gravy.
  - Deglaze the pan with the wine, scraping the fond for maximum flavor. 
  - Add the beef broth, vinegar, thyme, sugar, salt and pepper.  Whisk continually until the gravy is thickened.  Cover and simmer on low, stirring occasionally, for 5-10 minutes.  Add salt and pepper to taste.  If you prefer the gravy thinner add a little more water (or heavy cream if using).

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