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Serve with venison, beef or lamb-even good with hash.
Yield: 1-1/2 cups
- 4 tablespoons butter
- 1/2 pound sliced mushrooms
- 1 teaspoon onion juice
- 3 tablespoons flour
- 1 cup beef stock
- salt and paprika
- 2 tablespoons sherry
- dash of Worcestershire sauce
Brown the mushrooms in the butter. Add the onion juice and flour, then stirring constantly, gradually add thee beef stock. Stir until thick, and add seasonings and sherry.
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