Horseradish has always been a favorite of mine. It goes so well with roast beef, but so do mushrooms. Here are two sauces featuring each. Steak always has more flavor, it seems to me, when it is topped with a mushroom sauce. I hope you know how well horseradish goes with a piece of leftover roast roast.

MUSHROOM STEAK SAUCE
8 ounces fresh mushrooms
Plain flour
3 tablespoons butter
1/2 teaspoon soy sauce
Salt and pepper

Wash mushrooms in a little cold water. Don't soak or peel. Cut off tip of stem. You can slice them or leave whole if small. Sprinkle lightly with flour. In skillet, melt butter over low heat. Add mushrooms and cook, covered, until tender, about 8 to 10 minutes. Stir occasionally. Add soy sauce and seasoning to taste. Makes enough for 4 servings of steak.

HORSERADISH SAUCE
1 tablespoon minced onion
3 tablespoons butter
2 tablespoons plain flour
1 cup milk or light cream
1/4 cup prepared horseradish

In saucepan, brown onion slightly in butter. Add flour and stir well. Then add milk to make a sauce, stirring constantly. When thickened, add the horseradish. It is especially good with a slice of pot roast or corned beef.