Brown beef mince in a large frypan over medium heat. Season with salt. Stir in butter, mushrooms, onion and garlic; cook until the onions are soft.
In a small bowl stir together white wine and flour. Stir into meat, along with mushroom soup and beef stock. Simmer for 10 to 15 minutes, allowing to thicken. (If you need more liquid, stir in additional broth.) Serve seasoned with a dash of Worcestershire sauce.