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1
Seed the tomatoes, reserving juices.
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2
Finely chop the tomatoes and set aside.
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3
Combine the beef stock in a three-quart saucepan with one cup of the wine, the reserved tomato liquid and the onion, celery, carrots, peppercorns and bay leaf.
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4
Bring to a boil, reduce the heat and simmer, uncovered, for one to one-and-a-half hours, until reduced to about two cups.
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5
Strain the liquid into a bowl and discard the solids.
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6
Return the broth to the saucepan and hold over a low flame.
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7
While the broth is reducing, wipe the mushrooms clean and remove any tough stems.
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8
Cut the caps into quarter-inch dice.
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9
Heat three tablespoons of butter in a large skillet over medium-high heat.
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10
Add the diced mushrooms and optional mushroom powder and cook, stirring occasionally, until the mushrooms are tender and lightly browned, about five to seven minutes.
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11
Add the Cognac or brandy and cook, stirring, until the liquids are reduced to just a glaze.
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12
Set aside.
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13
Heat the remaining tablespoon of butter and the olive oil in a two-quart saucepan over medium heat.
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14
Add the shallots and sage and saute until soft but not browned, about five to seven minutes.
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15
Sprinkle with flour and cook, stirring constantly, until the shallots are coated.
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16
Raise the heat, pour in warm broth and cook, stirring, until well blended.
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17
Add the remaining half cup of wine, the diced tomatoes and sauteed mushrooms.
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18
Cook over medium heat for 10 minutes, until the sauce is slightly thickened and the flavors are incorporated.
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19
Serve with roast or sauteed chicken or veal, or over other meats.
