Ingredients

• 4 beef steaks, lean
• 1 tablespoon canola oil
• 1 onion, small chopped
• 1/2 cup beef stock
• 2 tablespoons Worcestershire sauce
• 2 tablespoons parsley, chopped
• 6 ounces mushrooms, sliced
• 2 -3 tablespoons cornstarch

Instructions

1. Heat a heavy based pan on high.

2. Brush oil onto both sides of steak.

3. To seal, cook steak 2-3 minutes each side. Turn when juices appear on uncooked side.

4. Note: Steak thickness determines cooking time. As a guide: Rare remove after sealing; reduce heat for medium and cook and extra 2-3 minutes each side; Well done, 4-6 minutes each side.

5. Test steak by pressing with tongs. Rare feels string. Medium has some resistance. Well done feels quite firm.

6. Remove from heat, rest while making sauce. Add onion, mushrooms to any pan juices. Cook 1 minute. Add worcestershire sauce and stock.

7. Bring to a boil, stirring constantly until slightly thickened. Add cornstarch in a little water to this mixture if it doesn't become thick enough.

8. Add parsley and any juices from rested steak.