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1 large handful chopped meat
2 cloves of garlic
1/2 medium onion
2 cups sliced mushrooms
2 teaspoons dried basil, chopped
Dry Red wine for cooking (I prefer Gefen Burgandy Royale)
2 3-fingered pinches of flour

In a saute pan, add a small amount of red wine, the meat, garlic, onion and mushroom. Cook for several minutes, until the meat is thoroughly cooked, and onions are soft. By this time you should a good amount of juices from the meat. Add a little more wine and the basil, and cook on high for about 3 minutes, or until it reduces noticeably. Add flour, and stir in completely. Gravy is ready when all ingredients are incorporated and thick. Serve with potatoes.