Sherry Mushroom Sauce (1970)

• 1/2 cup sliced mushrooms
• 1/2 cup butter
• 3/4 cup beef stock
• 1 tbspn Sherry wine
• 1 tbspn chopped onion
• 3 olives, finely chopped
• 2 1/2 tbspns chopped green pepper
• 3 tbspns flour
• Salt, pepper

Brown flour in 1/4 cup butter. Add beef stock and cook until thickened, stirring constantly.  Saute mushrooms, onion, and green pepper in remaining butter, and add to sauce.  Add olives.

Season with salt and pepper. Simmer 10 minutes, remove from heat, and add Sherry wine.  

Serve with broiled steak or fillet or beef.  Make 1 1/2 cups.

(Origin - "250 Sauces, Gravies and Dressings" by the Culinary Arts Institute, 1970.)