This is from an old-but-great cookbook "60-Minute Gourmet" by Pierre Franey. I just found it today at a resale shop for 99 Cents!
So this was tonight's dinner;
Grilled flank steak with This sauce
mashed potatoes
asparagus sauteed and finished with a little butter
The sauce is really good and soo easy!
Chasseur sauce
1/2 pound sliced mushrooms (about 2 cups)
1/2 cup peeled, chopped fresh or canned tomatoes(I used canned, drained)
1 tablespoon butter
1 small finely chopped shallot (around 1 tablespoon)
salt and freshly ground pepper to taste
1/3 cup dry white wine
1/2 cup fresh or canned beef broth
1/2 teaspoon chopped fresh tarragon or 1/4 t. dried
1 teaspoon cornstarch
2 teaspoons water
1. Melt the butter in a sauce pan and add the mushrooms, shallots,salt and pepper to taste. Cook about 10 minutes.
2. Add the wine and simmer briefly over high heat. Add the tomatoes and beef broth and tarragon. Cook about 5 minutes, stirring occasionally.
3. Blend the cornstarch and water. Stir into the sauce. Cook briefly and serve.
Yield; 1 1/2 to 2 cups
So this was tonight's dinner;
Grilled flank steak with This sauce
mashed potatoes
asparagus sauteed and finished with a little butter
The sauce is really good and soo easy!
Chasseur sauce
1/2 pound sliced mushrooms (about 2 cups)
1/2 cup peeled, chopped fresh or canned tomatoes(I used canned, drained)
1 tablespoon butter
1 small finely chopped shallot (around 1 tablespoon)
salt and freshly ground pepper to taste
1/3 cup dry white wine
1/2 cup fresh or canned beef broth
1/2 teaspoon chopped fresh tarragon or 1/4 t. dried
1 teaspoon cornstarch
2 teaspoons water
1. Melt the butter in a sauce pan and add the mushrooms, shallots,salt and pepper to taste. Cook about 10 minutes.
2. Add the wine and simmer briefly over high heat. Add the tomatoes and beef broth and tarragon. Cook about 5 minutes, stirring occasionally.
3. Blend the cornstarch and water. Stir into the sauce. Cook briefly and serve.
Yield; 1 1/2 to 2 cups