For the Beef:

• Oil, for cooking
• 1 lb beef, thinly sliced (I prefer ribeye but anything is fine)
• 1/2 tsp salt
• 1/2 tsp black pepper

For the Base:

• 1 tbsp oil
• 1 tbsp butter, unsalted
• 1 large onion, thinly sliced (with the grain)
• 1 1/2 cup mushrooms, sliced

For the Sauce:

• 1 tbsp tomato paste
• 1 cup red wine
• 1 cup beef broth
• 3 tbsp Worcestershire sauce
• 2 tbsp ketchup
• 1 1/2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 bay leaf
• 1/2 tsp black pepper
• Optional: 1/2 tsp cayenne pepper (for heat)
• Optional: chopped parsley (for garnish)

Optional Roux (if you like a thicker sauce):

• 1 tbsp butter, unsalted
• 1 tbsp flour