MUSHROOM SAUCE

1 tablespoon butter
2 ounces cremini mushrooms, sliced
1 teaspoon minced garlic
1 (13 3/4 to 14 1/4 ounces) can ready-to-serve beef broth
1/3 cup dry red wine
1 tablespoon cornstarch
1 tablespoon sun-dried tomato spread
1/4 teaspoon coarse-ground black pepper
Salt to taste

Heat butter in small saucepan over medium-high heat until hot. Add mushrooms and garlic to pan. Cook and stir two to three minutes or until mushrooms begin to soften. Remove mushroom mixture from pan. Set aside.

Combine broth, wine and cornstarch in same pan. Bring to a boil. Cook and stir one minute or until slightly thickened. Reduce heat and simmer 10 minutes or until mixture is reduced to 1 1/2 cups.

Stir in mushroom sauce, sun-dried tomato spread, pepper and salt as desired. Serve with beef.

Makes 1 1/2 cups sauce
Source: National Cattlemen's Beef Association Culinary Center

Category:  Toppings, Sauces and Gravies
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