5 slices bacon cut into 1/4 inch pieces
8 ounces fresh mushrooms, sliced
3/4 cup beef broth
1/4 cup dry sherry or water
2 tablespoons cornstarch
1 teaspoon brown sugar

Cook bacon in skillet till crisp. Remove from pan and reserve 2 tablespoons drippings in skillet. Cook and stir mushrooms in drippings 5 minutes till tender. Stir together broth, sherry and cornstarch till smooth. Stir into pan along with brown sugar and cooked bacon. Bring to boil. Reduce heat and simmer 5 minutes, stirring constantly till thickened. Serve warm over beef.