How to Make Red Wine and Mushroom Sauce

This chunky, dark sauce is absolutely superb for cooked steaks, and is quick and easy to make. Grill or fry your steaks and keep warm while preparing the sauce. Heat 30ml sunflower oil and 30ml butter in a large frying pan, add one medium chopped onion, and brown lightly, then sprinkle in 30ml flour. Once absorbed, add 125ml red wine, 500ml beef stock, 2 to 3 cloves crushed garlic, and 15ml tomato paste, and stir over a low heat for a few minutes, so that the wine can mellow and thicken. Once the sauce has thickened, add 200g washed and finely chopped brown mushrooms, and 10ml soy sauce. Simmer gently until the mushrooms have just softened.