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Hunters Sauce
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Vicky Bryant (found at Shirley's recipes)


  • 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)
  • 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.
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.

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