Tarragon And Mushroom Sauce
|Corn oil/Margarine||1 Tablespoon|
|Fresh mushrooms||1 Cup (16 tbs), chopped|
|Shallots||2 Tablespoon, chopped|
|All purpose flour||4 Teaspoon|
|Fresh tarragon/1/2 teaspoon dried tarragon||1 Teaspoon|
|Beef broth||2 Cup (32 tbs) (Either Homemade Or Canned)|
In a small saucepan melt margarine over medium heat.
Add mushrooms and shallots.
Saute until vegetables are tender and liquid is almost evaporated.
Sprinkle flour and tarragon over vegetables.
Cook for 2 minutes, stirring constantly.
In a small saucepan over medium heat bring broth to a boil.
Add to mushroom mixture gradually, stirring constantly with a wire whisk.
Cook until mixture comes to a boil and thickens slightly, stirring constantly.
Simmer for 10 to 20 minutes or until sauce is reduced to 1 cup.