Bistro Steak with Mushrooms
|Boneless beef sirloin steak||2 Pound (1-1/2 Inches Thick)|
|Sliced mushrooms||2 Cup (32 tbs)|
|Condensed golden mushroom soup||10 3⁄4 Ounce (1 Can)|
|Dry red wine/Beef broth||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||3 Tablespoon (French'S)|
1. Rub sides of steak with 1/4 teaspoon pepper. Heat 1 tablespoon oil over medium-high heat in nonstick skillet. Cook steak about 5 minutes per side for medium-rare or to desired doneness. Transfer steak to platter.
2. Stir-fry mushrooms in same skillet in 1 tablespoon oil until browned. Stir in soup, wine, Worcestershire and 1/4 cup water. Bring to a boil. Simmer, stirring,
3 minutes. Return steak and juices to skillet. Cook until heated through. Serve with mashed potatoes, if desired.