Sunday, 25 October 2015

Retro Chasseur Sauce

A rich tomato, white wine and tarragon sauce with sliced mushrooms in it.

This sauce may be a bit of a blast from the past, for those of us frequenting British Pubs and Restaurants a couple of decades ago! 

However, this version is made from natural and fresh ingredients, and packed full of flavour. This sauce goes equally well with steak, chicken or pork fillets/steaks (just substitute chicken boullion/stock), or fish (use vegetable or fish boullion/stock). 

Makes 4 servings at 120 calories each (if you're counting. If not, feel free to increase the oil if you need to.), freezes well. Slimming World 1.5 Syns per serving.

[Calories in square brackets]

  • 1 tsp oil [41] (Slimming World use 1 calorie oil spray)
  • 1 onion, finely chopped [41]
  • 300g mushrooms (small chestnut mushrooms, if possible) [48]
  • 120ml white wine [198]
  • 4 tsp beef boullion (e.g. Beef Touch of Taste concentrate) stirred into 200ml boiling water (or make up 200ml almost double strength with your favourite stock cube - check gluten free if needed) [16]
  • 400g chopped tomatoes (1 tin) [100]
  • Tarragon – 2 tbsp chopped fresh tarragon leaves (or 2 tsp dried) [4]
  • 2 tsp white wine vinegar [2]
  • 2 cloves garlic, crushed [12]
  • 1 tsp cornflour [18]

1. Put a good non-stick, heavy-based pan onto a gentle heat, and add the oil. Add the diced onion, and fry gently for a couple of minutes, stirring, until just softened. Add the mushrooms, continuing to stir with a small pinch of salt, until they have softened and released some of their juice, for another 5 minutes or so.

2. Add the wine, turn up the heat to medium, and reduce for a couple of minutes. Add the boullion (stirred into the hot water), chopped tomatoes, tarragon, white wine vinegar and the crushed garlic.

3. Bring to the boil, then turn down the heat and simmer for 10-15 minutes or so, until reduced and thickened.

4. Put the cornflour into a small dish or cup, and thoroughly stir in about a tbsp cold water, then add to the sauce, whilst stirring. Keep stirring for another minute or so until the cornflour is incorporated and cooked out (this is to ensure no watery juices separate from the tomato-based sauce when serving). Taste, and add salt and freshly ground pepper as necessary. Serve in individual stainless steel sauce boats to the sides of the plates, for full retro pub effect!

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