Ingredients for Hunter Sauce
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How to Make Hunter Sauce
- Dice bacon and saute in 1 tablespoon of olive oil over medium heat until golden brown and crispy. Remove bacon with a slotted spoon and set aside, reserving bacon drippings in the skillet.
- Add the remaining 2 tablespoons of olive oil to the skillet. Add the chopped onion and saute until softened, about 5 minutes.
- Add the sliced mushrooms to the skillet and saute until tender, about 5-7 minutes.
- Return the cooked bacon to the skillet. Stir in the tomato paste, thyme, salt, pepper, and paprika.
- Cook for 1 minute, stirring constantly, until the tomato paste is fragrant and dissolved.
- Pour in the red wine and bring to a simmer. Cook for 5 minutes, allowing the wine to reduce slightly.
- Add the beef broth and simmer for 10 minutes, or until the sauce has thickened slightly.
- Stir in the creme fraiche and parsley. Heat through, being careful not to boil.
- Spoon the Hunter Sauce generously over your sauteed chicken breasts, veal, or pork scallopine. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
6g
Fat
10g
Carbs
1g
