2 tbsp. shallots
3/4 c. burgundy wine
Bay leaf
Pinch of thyme
1 pkg. fresh sliced mushrooms
2 tbsp. butter
1 1/2 tbsp. flour
1 c. strong beef broth

Finely chop shallots. Add wine, bay leaf and thyme. Simmer until wine is reduced to about 1/4 cup. Saute mushrooms in butter. Stir in flour. Add broth and cook and stir until mixture boils thoroughly and is clear and thick. Add salt and pepper to taste and wine mixture. Remove bay leaf. Simmer 5 minutes. Excellent on hamburgers or steak. Makes 1 1/4 cups.