Heat 2 cups of beef stock to boiling. Mix flour into remaining 1/4 cup of cool stock and stir into hot stock with a whisk. Add garlic, Worchestershire sauce, bay leaf, tomato paste and bouillon cubes.
Simmer uncovered 45 minutes. Saute mushrooms in butter until lightly browned. At the end of 45 minutes cooking period, add mushrooms and red wine to sauce and cook 7 minutes longer. Season to taste with salt and pepper.
Makes 2 1/2 cups. Keep hot Heat butter in a large skillet until very hot. Cook steak 8-10 minutes, turning to cook on both sides (medium rare). Serve with the sauce. Garnish with parsley.Serves 4.
- 3 tablespoons butter
- 4 8oz sirloin steaks
- parsley sprigs, for garnish