Beef Pepper Steak

3-4 pounds flank steak

2-3 tablespoons butter

Salt and pepper

2 green peppers, thinly sliced

1 cup fresh mushrooms, sliced

1 can (101/2 ounces) beef consomme

½

can water

1-2 tablespoons cornstarch or flour

Slice flank steak thinly across the grain.

Melt butter in deep skillet and saute steak in batches until brown. Season with salt and pepper to taste.

Return all steak to pan, add green peppers, mushrooms, consomme and water. Simmer, covered, for 30 minutes. For a thicker gravy, dissolve cornstarch or flour in a little cold water and add to pan. Simmer until thickened. Serve over rice.

Serves nine to 12.