Instructions: In 9-inch skillet, melt butter & lightly saute mushrooms, ham, green onions, onion & garlic. When onions are golden brown, add flour gradually, stirring well with a wooden spoon until well blended. Add salt, pepper & cayenne, stirring occasionally to prevent burning or sticking. Brown well, taking about 7-10 minutes. Blend in beef stock & wine & allow to simmer over low heat 35-45 minutes, stirring occasionally.

Yields about 2-1/2
cups. Large quantities of sauce may be frozen up to 3 months. Sauce will thicken during freezing. Thin by adding about 1/4 cup each beef stock and red wine.

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