Mushroom Gravy

This easy creamy gravy, spiked with Marsala wine, can be whisked together while the main meal is cooking. Start by browning mushrooms in butter to give the gravy plenty of savoury flavour. Add flour to thicken, simmer in Marsala wine and beef broth, and finish with heavy cream. Serve this versatile gravy with everything from meatloaf to beef Wellington.

¼ lb mushrooms, sliced
3 Tbsp. butter
2½ Tbsp. flour, unbleached
1 tsp. onions, chopped
½ tsp. paprika
½ tsp. sea salt
¾ cup cream
¾ cup beef broth

Sauté mushrooms and onions in butter until limp.  Combine flour, sea salt and paprika.  Blend with mushrooms.  Stir in broth and cream. Cook until thick and bubbly.