Down-Under Golden Mushroom Steak

1 1/2 to 2 lbs boneless steak

1/2 tsp freshly ground black pepper

2 tbsp cooking oil, divided

2 cups mushrooms, sliced

1/4 cup dry red wine

1 (10 oz) can condensed golden mushroom soup

1/2 cup beef broth

3 tbsp Worcestershire Sauce

Rub steak all over with pepper.

Heat 1 tbsp oil in heavy skillet over medium-high heat.

Add steak to skillet and cook to desired doneness, flipping only once, then remove steak to a platter. Repeat for each steak.

In the same skillet you removed the steaks from, add the mushrooms and 1 tbsp oil and sauté until mushrooms have browned and are soft.

Stir in the wine, soup, beef broth, and Worcestershire sauce and bring to a boil, turn heat down to low and simmer for 3 to 4 minutes, stirring several times.

Dump the steaks (along with the juices on the plate) back into the skillet and simmer together another 3 to 4 minutes or until steak is hot again.

Serves 6.