Broiled Tomatoes With Mushroom Sauce

• 3/4 tsp. beef flavor bouillon granules
• 2 Tbsp. butter, melted
• 1 1/2 tsp. instant blending flour
• 1 tsp. dried whole oregano
• 2 Tbsp. lemon juice
• 2 Tbsp. vegetable oil
• 1/4 c. hot water
• 2/3 c. sliced mushrooms
• 2 Tbsp. white wine
• 2 large tomatoes
• 1/2 c. fine dry bread crumbs
• 1 Tbsp. grated Parmesan cheese
• dash of salt

1. Dissolve beef bouillon in water; set aside.
2. Saute mushrooms in butter in a heavy skillet until tender.
3. Stir in wine.
4. Add flour, stirring until smooth.
5. Cook 1 minute, stirring constantly. Gradually add bouillon.
6. Cook over medium heat, stirring constantly, until slightly thick and bubbly.
7. Keep warm while broiling tomatoes.
8. Remove stems from tomatoes; cut in half crosswise.

beef flavor bouillon granules, butter, instant blending flour, oregano, lemon juice, vegetable oil, hot water, mushrooms, white wine, tomatoes, bread crumbs, parmesan cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=518958 (may not work)