Yield: 4 servings
Measure | Ingredient |
---|---|
⅓ pounds | Mushrooms -- slice |
1 tablespoon | Shallots -- chop fine |
1 tablespoon | Butter or margarine |
⅓ cup | Dry white wine |
½ cup | Fresh or canned tomatoes peeled and chopped |
½ cup | Beef broth |
½ teaspoon | Fresh tarragon -- chop or |
¼ teaspoon | Dried tarragon |
1 teaspoon | Cornstarch or arrowroot |
BLEND WITH | |
2 teaspoons | Water |
Salt and pepper |
HUNTER'S SAUCE In saucepan cook mushrooms, shallots, salt and pepper in butter about 10 minutes.
Add wine; cook briefly over high heat. Add tomatoes, broth and tarragon. Cook, stirring occasionally, 5 minutes. Stir cornstarch into sauce. Cook and stir until thickened.
Serving ideas: Serve over flank steak Recipe By :
From: Dan Klepach Date: 06-16-95 (164) Fido: Home Co