Demi Glace Chasseur sauce

Ingredients (10 portions)

Amount	Measure	Name
60	g	FLORA Original 250g
25	g	Shallots chopped
2	g	KNORR PRIMERBA Garlic Paste
125	g	Mushrooms, Button fresh sliced
150	ml	Wine, white
250	g	Tomatoes concasse
2	g	Herb, tarragon fresh chopped
625	ml	KNORR Demi Glace Volume Tub

Preparation

Advance preparation
Make up the Demi Glace in advance, cover and set aside for use.

Method
1. Melt the FLORA in a small sauteuse. Add the shallots and cook gently without colour.

2. Add the garlic and mushrooms, cover, and gently cook for 2-3 minutes. Strain off any excess fat.

3. Add the wine and reduce by half, add the tomatoes and demi glace.

4. Simmer for 5 - 10 minutes, adjust the consistency, add the tarragon.

5. Serve with Beef Steaks, Pork Steaks, Lamb Steaks or Chicken cooked to requirement.

Handy hint
The recipe can be made using the complete range of KNORR Demi Glace or Gravy. Consider using KNORR Primerba Garlic paste to flavour and season meats before cooking.

Healthy hint
Grill meats and trim of excess fat before serving.
Use an unsaturated oil (sunflower or olive) for frying or grilling.
Lightly oil and drain any excess after cooking.
Skim the fat from the finished dish and season with minimum amounts of salt

CCPs
Always wash your hands after handling raw meats