Sauce for Meat and Chicken Recipe
(serves 4 to 5)

2 1/2 lb/ 40 ml
1 tbsp/ 500 g
2
1 tbsp/ 15 ml
1/2 tsp/ 2 ml
1 cup/ 250 ml
1 1/2 cup/ 375 ml
1 1/2 tbsp/ 25 ml
1 1/2 tbsp/ 25 ml
3 tbsp/ 45 ml
3 tbsp/ 45 ml

butter
fresh mushrooms, cleaned and sliced thick
shallots, finely chopped
chopped fresh parsley
oregano
dry white wine
beef stock, heated
tomato paste
cornstarch
cold water
heavy cream (optional)
few drops of Worcestershire sauce
few drops of Tabasco sauce
salt and pepper

Method:

1. Heat butter in saute pan over medium heat. Add mushrooms, shallots, parsley and oregano. Cook 10 minutes. Season with salt and pepper.

2. Add wine and cook 4 minutes over high heat.

3. Incorporate beef stock, tomato paste, Worcestershire and Tabasco sauces. Cook 8 to 10 minutes over low heat.

4. Dissolve cornstarch in cold water; stir into sauce and cook 2 minutes.

5. If desired, add cream and cook 2 minutes.

6. Serve with red meat, chicken, veal or lamb.

1 RECIPE:     138 CALORIES     11g CARBOHYDRATE     3g PROTEIN     9g FAT     2.7g FIBER

 

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