German Style Sautéed Beef

"A quick sautéed flank steak with green bell pepper and mushrooms."
photo by Papa D 1946-2012 photo by Papa D 1946-2012
photo by Papa D 1946-2012
photo by threeovens photo by threeovens
Ready In:




  • Cut the flank steak lengthwise into 2 inch wide strips. Cut crosswise into 1/2 inch lengths. Season with salt and pepper.
  • 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.
  • 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.
  • Blend corn starch with remaining sherry and stir into sauce. Stir and return meat to skillet. Season with salt and pepper if needed. Serve.

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  1. Delicious. I made the recipe as directed using pre sliced fajita meat. The sauce was wonderful but the meat was tough and I paid $7 a pound for it!
  2. Made as written and found this to be a very delicious meal, I served this over Recipe #441475. The only thing I can fault is the meat doesn't come out tender, I would recommend once everything is done, cover and let simmer for about an hour. Thanks! Made for More Than Sauerkraut & Dumplings in the German Forum.


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