Mushroom Sauce
1 onion sliced
100g mushrooms sliced
1 teaspoon dried thyme leaves
3/4 cup dry white wine
1/2 cup water
1 small beef stock cube
1/4 cup cream
2 teaspoons corn flour
2 teaspoons water, extra
Heat a little oil in pan, add onion and mushrooms. Cook, stirring until onion is soft. Add thyme, wine, water and stock cube. Bring to the boil, simmer uncovered for 5 minutes. Stir in cream and cornflour that has been blended with the extra water. Heat until sauce boils and thickens. Serve over pork steaks or a pork roast.