Hunters Sauce

• 2 tbsp (30 ml) butter
• 2 tbsp (30 ml) minced onion or shallots
• 1 cup (225 ml) sliced mushrooms
• 1/2 cup (125 ml) dry white wine
• 1/2 cup (125 ml) tomato sauce or puree
• 1 cup (225 ml) beef bouillon or stock
• 1 bay leaf
• 1/2 tsp (2 ml) thyme
• parsley (optional)

1. Saute onions in butter until soft.
2. Saute mushrooms for about 2 minutes, or until soft.
3. Add wine, tomato sauce, bouillon, and spices.
4. Cook for 5 minutes.
5. Correct seasoning.
6. Add parsley at end if available.
7. Serve with London Broil or chicken over steamed carrots and noodles.

butter, onion, mushrooms, white wine, tomato sauce, beef bouillon, bay leaf, thyme, parsley

Taken from online-cookbook.com/goto/cook/rpage/000E2E (may not work)