1/2 lb. top round or boneless top loin steak
1 tsp. butter & vegetable oil
1 c. sliced mushrooms
2 tsp. onion
1/4 c. dry wine & canned ready to serve beef broth
1/2 tsp. each Worcestershire sauce & cornstarch
Dash of white pepper
3 tbsp. sour cream

On rack in broiling pan, broil steak 6" from heat source, turning once, until medium-rare, 4 to 5 minutes on each side or until done to taste.

While steak is broil prepare sauce. In 10" non-stick skillet combine butter and oil and heat until butter is melted; add mushrooms and onion and saute over medium-high heat until mushrooms are lightly browned, about 2 minutes.

In 1-cup liquid measure combine wine, broth, Worcestershire sauce, cornstarch and pepper, stirring to dissolve cornstarch. Add to mushroom mixture and cook over low heat, stirring constantly, until mixture thickens, 2 to 3 minutes. Stir in sour cream and cook, stirring occasionally, until mixture is heated through, 2 to 3 minutes longer.

To serve, slice steak across the grain and top with hot sauce. Serves 2.