Mushroom Sauce
4oz (1-1/2 cups) mushrooms, sliced
1/4 cup finely chopped green onions
2 tbsp butter
4 tsp cornstarch
1 cup beef broth (or 1 can)
1/2 cup red burgundy wine
1/8 tsp black pepper
In a skillet, saute' the mushrooms, onion & butter over medium heat till
tender. Dissolve cornstarch in beef broth. Add to pan along with wine &
pepper. (You can add pan juices too) Cook & stir till thick & bubbly.
Makes 2 cups.