Sauce Chasseur
Sometimes called the Hunter's Sauce; try this classic sauce with your next steak or roast.
-
1
hr -
6
SERVINGS -
80
Cal -
2 g
Protein
Ingredients:
- 1 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1 cup dry red wine
- 2 cups reduced-sodium beef broth
- 4 bay leaves
- 1 sprig fresh thyme
- 9 whole black peppercorns
- 2 tablespoons tomato paste
- 1 tablespoon butter, cold
Cooking:
-
Preheat large skillet on medium-low heat; coat with pan spray. Add onion, carrot, celery; cover and cook 10 minutes until vegetables are soft, stirring occasionally.
-
Increase heat to medium-high. Add wine to skillet; cook 3 to 4 minutes until liquid is reduced to a syrupy mixture. Add broth, bay leaves, thyme and peppercorns; cook 12 to 15 minutes until sauce is reduced to 1 cup. Strain sauce; discard vegetables and return sauce to same skillet. Reduce heat to medium-low. Stir in tomato paste; cook 2 minutes until glossy. Stir in butter and mix until incorporated; keep warm. Season with salt and pepper, as desired.
Nutrition:
75 CALORIES
0 % *
1.3g SAT FAT
0 % DV **
1.6g PROTEIN
0 % DV
0.3 mg IRON
0 % DV
0.3 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 75 Calories; 18.9 Calories from fat; 2.1g Total Fat (1.3 g Saturated Fat; 0.1 g Trans Fat; 0.1 g Polyunsaturated Fat; 0.6 g Monounsaturated Fat;) 5.1 mg Cholesterol; 222 mg Sodium; 6 g Total Carbohydrate; 1 g Dietary Fiber; 1.6 g Protein; 0.3 mg Iron; 165 mg Potassium; 0.6 mg NE Niacin; 0.1 mg Vitamin B6; 0 mcg Vitamin B12; 0.3 mg Zinc; 0.5 mcg Selenium; 7.7 mg Choline.
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