Google+ STEAK & CHASSEUR SAUCE |Forget dieting forever

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Saturday, 22 February 2014


Chasseur sauce is easy to rustle up, and it's made without cream so all the flavour of the mushrooms comes through. We've come up with a version using less butter than the classic recipe. See our tip about how to prevent the sauce splitting.
Instead of chips you could pan fry potatoes in a small amount of oil/butter, as we did here. Chasseur sauce will go well with chicken too. Use the same recipe to cook chicken legs in the sauce.
We're off out for a walk. It's rained virtually non-stop here so while the sun is shining we'll be heading for Blaise Castle.
Sauces really bring a dish alive, so why not have a go at making this one. The whole dish is around 650 calories and very filling. Here's how we made the chasseur sauce.
100g mushrooms (chestnut are nice)
Large glass of dry white wine
A drop of brandy (if you have any)
200ml chicken stock
2 chopped shallots
tsp chopped tarragon
tsp chopped parsley
Put the white wine and stock into a saucepan.

Add the finely chopped shallots and mushrooms.

If using brandy, add now.

Bring to the boil.

Reduce to about a third of the volume or until you achieve the thickness you require. 

Sieve out the onions and mushrooms if you want just the sauce. 

Season with salt and pepper to taste.

Finish by adding the tarragon and parsley.

Add a small knob of butter to give the sauce a nice shine. After adding butter DO NOT BOIL the sauce or it may split.

TIP: Why not double up on quantity and freeze for later - like we do. 
Do you know how many calories you are allowed each day?
Here's a link to our very first blog post about our weight loss journey, which we began in January 2011. We started this blog as a way of recording what we ate while losing weight. The blog is a food diary, and contains lots of recipes, tips and ideas about losing weight.
Here's how to FORGET DIETING
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