1/2 pound beef bouillon
8 ounces dry white wine
1 (12 fluid ounce) can or bottle beer
1 (6 ounce) can beef broth
2 tablespoons butter, melted
1 teaspoon salt
1 teaspoon dry mustard
In a large saucepan, combine bouillon, wine, beer, broth, butter, salt, and dry mustard. Bring to a boil over medium heat. Reduce heat, cover, and simmer just enough to cover.