Ingredients
-
1/2 cup tomatoes, peeled and chopped (fresh or canned)
-
1 tablespoon butter
-
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
-
1/3 lb mushroom, sliced (about 2 cups)
-
1 tablespoon shallot, minced
Instructions
- 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.