1/4 cup chopped fresh mushrooms
2 tsp butter
1 1/2 tbsp. cornstarch
1 cup cold beef broth
1 1/2 tbsp. red wine
1 tbsp. lemon juice
1 tsp dried tarragon, crushed

In small saucepan, cook mushrooms in butter till tender, about 4 minutes. Combine cornstarch and beef broth. Blend into mushrooms. Cook and stir till mixture boils. Add remaining ingredients and dash pepper. Simmer about 5 minutes.

Makes about 1 cup.