German Style Sautéed Beef |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A quick sautéed flank steak with green bell pepper and mushrooms. 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.
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