Hunter's Sauce (Sauce Chasseur)

Submitted by threeovens

"A fresh mushroom sauce that is ideally suited for London Broil, but goes with any meat."

 

• Ready In: 25mins
• Ingredients: 10
• Yields: 2 cups
• Serves: 4

ingredients

• 1⁄3 lb mushroom, sliced (about 2 cups)
• 1⁄2 cup tomatoes, peeled and chopped (fresh or canned)
• 1 tablespoon butter
• 1 tablespoon shallot, minced
• salt & freshly ground black pepper
• 1⁄3 cup dry white wine
• 1⁄2 cup beef broth
• 1⁄2 teaspoon fresh tarragon, chopped or 1/4 teaspoon dried tarragon
• 1 teaspoon cornstarch
• 2 teaspoons water

directions

1. Melt butter in a saucepan and add mushrooms, shallots, salt and pepper to taste, and cook about 10 minutes.
2. Add the wine and simmer briefly over high heat.
3. Add the tomatoes and beef broth, and tarragon.
4. Cook about 5 minutes, stirring occasionally.
5. Blend the cornstarch with the water.
6. Stir into sauce and cook until slightly thickened.

Reviews

[Brieuc W.]

This was an less than average sauce chasseur. Tomato ruins the flavor and what one expects when one want a good schnitzel .

 

[breezermom]

This is very good! I've never made a mushroom sauce with tomatoes before, so it was unique. I made this for Favorites of 2009 Tag game...thanks to mikekey for putting this in his cookbook!

 

[Outta Here]

WOW!!! This is one of the best mushroom sauces I have ever made. Rich flavors and nice colors. Went great with lamb chops. I used dried tarragon, but looking forward to making this in the summer when I have fresh. Very easy to make! Made for Spring 2009 PAC.