Place sliced mushrooms in the skillet (if the skillet is dry add more oil). Cook for 3-4 minutes or until golden.
Add flour and stir constantly for 30 seconds.
Add beef broth, thyme, rosemary, Worcestershire, and stir. Season with salt to taste.
Turn down the heat to medium.
Return the steaks to the skillet and cook for 6-8 minutes or until the sauce has thickened. Move the steak around while cooking (this will prevent them from sticking to the bottom of the skillet and if the sauce gets to thick add a bit more water). Remove the skillet fom the cooktop.
Serve with mash potatoes, pasta or rice. Optional: top with fresh chopped parsley.