Beef With Mushroom Peppercorn Sauce Super Simple

• 4 -8 boneless beef steaks, sliced thin (any beef you like as long as they are sliced thin)
• 4 tablespoons butter
• 1 tablespoon cornstarch
• 1 teaspoon Gravy Master or 1 teaspoon Kitchen Bouquet
• 1 teaspoon ground black pepper
• 2 tablespoons ground pepper (i use green, pink and black, but just black ok too)
• 1 teaspoon ground sea salt
• 1 chicken bouillon cube
• 1 teaspoon garlic salt
• 1 teaspoon cream
• 1 cup fresh mushrooms

1. Coat steaks with ground sea salt, garlic powder and ground black pepper.
2. Let sit in refrigerator for at least half hour.
3. Melt 2 tablespoons butter in pan, cook mushrooms, there will be water, cook down until water gone and mushrooms browned a bit, set aside and keep warm.
4. In same pan add 2 tablespoons butter put in steaks and brown. Once juices are gone and steaks are brown, add some water, cover and cook until tender.
5. Remove steaks to platter and keep warm.
6. If there is some juice left in pan good, if not add water and scrape up browned bits.
7. Then in the same pan, crack peppercorns into pan, add some water if you need to, Gravy Master, chicken boullion and simmer for approximately 15 minutes.
8. In a bowl mix cornstarch and water and add to pan. Season to taste with salt & pepper.
9. Once to your taste and thickness, add mushrooms and steaks to sauce.
10. Before serving add cream to give a nice color and smoothness.
11. Great with garlic mashed potatoes or rice.

beef, butter, cornstarch, gravy master, ground black pepper, ground pepper, ground sea salt, chicken, garlic salt, cream, fresh mushrooms

Taken from www.food.com/recipe/beef-with-mushroom-peppercorn-sauce-super-simple-286199 (may not work)