German Style Sautéed Beef

• 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

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.

flank steaks, salt, vegetable oil, butter, green bell pepper, mushroom, shallots, sherry, sherry, beef broth, heavy cream, cornstarch

Taken from www.food.com/recipe/german-style-saut-ed-beef-357435 (may not work)