Green Beans in Sherry Cream Sauce

OK, I admit that the green beans are just a vehicle for the sauce. Could also be used over steak with more sauteed mushrooms. From BH&G New Cook Book.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1  lb green beans, fresh or frozen,regular or french style
• 1⁄2 cup  sliced fresh mushrooms
• 1⁄4 cup  chopped onion
• 1  clove garlic, minced
• 1  tablespoon butter
• 1  tablespoon flour
• 1⁄8 teaspoon fresh coarse ground black pepper
• 1⁄4 cup beef broth
• 1⁄4 cup half-and-half
• 2  tablespoons cream sherry (like Harvey's Bristol Cream)

Directions

1. cook beans according to package, or fresh (clean and snap) boil 20-25- minutes.
2. Drain and return to saucepan.
3. In small saucepan cook mushrooms, onion, garlic in butter about 5 minutes, til tender.
4. stir in flour, pepper.
5. carefully add beef broth and half and half.
6. cook and stir til thickened and bubbly.
7. stir in sherry.
8. stir sauce into beans and heat through.