Mushroom Steak Sauce

Makes 2 cups
1/4 pound fresh mushrooms or 1 4-ounce can sliced mushrooms
3 TBS butter
1 medium onion, finely chopped
1 clove garlic, minced
1 10 1/2-oz can beef bouillon, or use homemade beef stock
1 1/2 TBS tomato paste
1/8 tsp. ground black pepper
2 tsp. cornstarch
1 tsp. cold water
2 TBS Madeira wine

Rinse, pat dry and slice fresh mushrooms, making about 1 1/4 cups, or drain canned mushrooms. Set aside. In small saucepan heat 1 TBS butter, add onions and garlic, sauté until brown. Add bouillon, tomato paste and black pepper, bring to a boil. Reduce heat, cover and simmer 10 minutes. Meanwhile, in a small skillet, heat remaining 2 TBS butter, add mushrooms, sauté until brown, set aside. Blend cornstarch with water, mix some of the hot onion mixture into cornstarch mixture and return to saucepan. Cook, stirring constantly, until clear and thickened. Add sautéed mushrooms and wine. Bring to boiling point and serve over steak.