Mushroom Gravy

this is the proper creamy mushroom gravy unlike the ones with tomato based sauces

mushroom gravy

1 tbl buttet or margarine

400g muhrooms, sliced

1/2 medium onion diced

3/4 cup cream

3/4 cup cold water

1/4 piece of beef stock

1 1/2 tbl cornflour

melt butter in small sauce pan and add onion, cook until onion is soft but not brown, ad sliced onion and cook until soft add cream and beef stock and boil for 5 mins, careful that it doesn't spill over as it boils. mix water and cornflour together, take mushroom mix of heat and stir in cornflour water if it doesn't thicken stir over low heat until it is the thickness you want. serve over your choice of meat

note: if served with Chicken add chicken stock not beef