2 lbs. green beans
2 tbsp. butter
1/4 c. finely chopped onion or 1 shallot, minced
1 clove garlic, minced
8 oz. thinly sliced mushrooms
2 tbsp. flour
1/2 c. beef bouillon
1/2 c. milk
2 tbsp. Madeira wine or dry sherry

1. Wash beans, break off stem end and break in half. Drop into 3 quarts boiling water and cook just until tender, about 6-7 minutes. Drain and return to pan.

2. Melt butter in medium saucepan. Saute onion or shallot and garlic about 5 minutes. Add sliced mushrooms and saute about 5 more minutes.

3. Blend flour into beef broth until smooth. Stir broth and milk into onion/mushroom mixture. Simmer and stir until thickened. Add Madeira or sherry. Cook 1 more minute. Pour over beans and toss gently. Pour into large serving dish.