Sauce Esterhazy
Yield
4 servingsPrep
5 minCook
10 minReady
15 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
mushrooms
|
|
| 1 | each |
shallots
or green onion |
*
|
| 2 | tablespoons |
butter
|
|
| 1 | teaspoon |
paprika
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
sour cream
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
mushrooms
|
|
| 1 | each |
shallots
or green onion |
*
|
| 3E+1 | ml |
butter
|
|
| 5 | ml |
paprika
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
sour cream
|
|
| 5 | ml |
worcestershire sauce
|
|
Directions
Dice mushrooms.
Mince shallot or green onion. Sauté mushrooms and shallot or green onion in butter.
Add paprika, salt, sour cream, and Worcestershire sauce.
Simmer for 2 minutes, but DO NOT boil.
Serve over broiled sirloin or T-bone steaks.
