German Style Sautéed Beef

A quick sautéed flank steak with green bell pepper and mushrooms.

• Ready In: 20 mins
• Serves: 6
• Yields: 6

Ingredients

• 1 1⁄2 lbs  flank steaks
•  salt & freshly ground black pepper
• 3  tablespoons  vegetable oil
• 1  tablespoon butter
• 1  cup green bell pepper, diced
• 1⁄4 lb mushroom, sliced thin (about 2 cups)
• 2  tablespoons shallots, minced
• 1⁄4 cup dry sherry
• 2  teaspoons dry sherry
• 1⁄2 cup beef broth
• 3⁄4 cup heavy cream
• 2  teaspoons cornstarch

Directions

1. Cut the flank steak lengthwise into 2 inch wide strips. Cut crosswise into 1/2 inch lengths. Season with salt and pepper.
2. Heat oil over high heat in a large skillet. Cook 1/2 the meat, stirring and shaking to cook evenly, for 1 to 2 minutes; remove. Cook remaining meat, shaking and stirring, 1 to 2 minutes. Set aside with first batch.
3. Melt butter in skillet, add green peppers and mushrooms. Cook until mushrooms start to wilt. Add shallots and cook another minute. Add 1/4 cup sherry. When it starts to boil add beef broth. Heat 1 minute and add cream.
4. Blend corn starch with remaining sherry and stir into sauce. Stir and return meat to skillet. Season with salt and pepper if needed. Serve.