Source:

Vicky Bryant (found at Shirley's recipes)

Serves/Makes:4

Ingredients

• 2 tbsp (30 ml) butter
• 2 tbsp (30 ml) minced onion or shallots
• 1 cup (225 ml) sliced mushrooms
• 1/2 cup (125 ml) dry white wine
• 1/2 cup (125 ml) tomato sauce or puree
• 1 cup (225 ml) beef bouillon or stock
• 1 bay leaf
• 1/2 tsp (2 ml) thyme
• parsley (optional)

Preparation

• Saute onions in butter until soft.
• Saute mushrooms for about 2 minutes, or until soft.
• Add wine, tomato sauce, bouillon, and spices.
• Cook for 5 minutes.
• Correct seasoning.
• Add parsley at end if available.
• Serve with London Broil or chicken over steamed carrots and noodles.

Comments

I have seen Hunters Sauce recipes with fresh rosemary also. That would definately give it a distinct flavor. I would also use the shallots instead of the onions, I like their flavor better.