Skillet Steak With Red Wine Sauce

• 2 14 cups strong beef stock
• 2 12 tablespoons flour
• 2 small garlic cloves, minced
• 1 teaspoon Worcestershire sauce
• 12 bay leaf
• 34 tablespoon tomato paste
• 2 beef bouillon cubes
• 1 cup mushroom (sliced)
• 1 tablespoon butter
• 14 cup dry red wine
• salt and pepper
• 3 tablespoons butter
• 32 ounces sirloin steaks
• parsley sprig, for garnish

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

beef stock, flour, garlic, worcestershire sauce, bay leaf, tomato paste, mushroom, butter, red wine, salt, butter, parsley

Taken from www.food.com/recipe/skillet-steak-with-red-wine-sauce-129062 (may not work)