31.   Cook until mixture forms a smooth paste over medium heat, stirring constantly.

32.   Cook until the meat browns and there is a little gravy in the pan.

33.   Cook until the mushrooms release their liquid and add remaining ingredients except the cornmeal.

34.   Cook until translucent, stirring often.

35.   Cook until brown on both sides, turning only once.

36.   Cook until butter browns, watching carefully.

37.   Cook until golden brown.

38.   Cook until melted and smooth, stirring constantly.

39.   Continue to cook until liquid is reduced and syrupy, and season to taste with salt and pepper.

40.   Continue to cook until of desired tenderness.