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Heat the 1 Tbsp Oil in the pan, then add the 1 Onion and the 150 g Bacon and fry for a couple of minutes.
Add the 500 g Mushrooms and fry for some minutes, then stir in the 2 Tbsp Tomato Paste and roast it lightly with the mushrooms.
Pour in the 100 ml Red Wine and cook until the wine has evaporated.
Put in the 250 ml Cream and the 350 ml Chicken Broth and cook for about 10 minutes.
Season with the 1 Tbsp Worcestershire Sauce, 2 Tbsp Soy Sauce, and some Salt & Pepper.
Bind the sauce by mixing the starch with some cold water. While stirring, carefully add the starch to the sauce until it thickens just to the right consistency.