2 tbsp. butter
2 tbsp. shallots, minced
2 cloves garlic, minced
2 carrots, shredded
2 c. beef broth
1/2 c. sherry
2 tbsp. lemon juice
1 lb. fresh button mushrooms, sliced
Salt and pepper
2 tbsp. cornstarch

Melt the butter in a medium saucepan over medium heat. Add the shallots, garlic, and carrots. Saute for 5 minutes or until limp but not brown. Add the broth, sherry, and lemon juice. Heat until almost boiling. Add the mushrooms and cook over low flame for 5 minutes. Season with salt and pepper to taste. Mix the cornstarch with 1/4 cup water and add to the sauce. Stir until thickened. Serve with roasts and steak.

Makes 3 cups.