1 pkg. Portabella Mushrooms, sliced
1 can beef broth
3 tbsp. corn starch
1/3 c. red wine
1 tsp. garlic powder
1 tbsp. soy sauce

Mix corn starch into cold beef broth. Heat in large skillet. Stir frequently. As broth thickens add garlic powder, soy sauce and red wine. Heat until mixture is thick and dark brown. Add mushrooms. Cover and simmer until mushrooms are cooked.