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Preparation Time : 5
Cook Time : 20
Total Time : 25
1⁄3 lb mushroom , sliced (about 2 cups)
1⁄2 cup tomatoes , peeled and chopped (fresh or canned)
1tablespoon 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
Melt butter in a saucepan and add mushrooms, shallots, salt and pepper to taste, and cook about 10 minutes.
Add the wine and simmer briefly over high heat.
Add the tomatoes and beef broth, and tarragon.
Cook about 5 minutes, stirring occasionally.
Blend the cornstarch with the water.
Stir into sauce and cook until slightly thickened.
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