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