Sauce Chasseur

• 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:

1. 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.

2. 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.