1 lb. fresh mushrooms (or two 6-8 oz. cans)
6 tbsp. butter
1 1/2 lbs. boneless beef, cut in strips (flank steak works well)
1/2 c. sliced green onions
1 can condensed beef broth (or 2 bouillon cubes in 1 c. water)
1 c. sliced green pepper
1 tbsp. cornstarch
2 tbsp. soy sauce

Rinse, dry, and halve mushrooms. Heat 4 tablespoons butter in large skillet. Add mushrooms and saute until lightly browned. Skim out mushrooms. Add 2 tablespoons butter to pan drippings, then add beef and brown lightly. Add onions and cook a minute or two until tender. Stir in beef broth. Bring to a boil, cover, and simmer 40 minutes or until beef is tender. Add green pepper and reserved mushrooms. Cover and simmer 5 minutes. Blend cornstarch with soy sauce. Stir into pan juices. Cook and stir until thickened. Serve over hot cooked rice. Makes 6 servings.

Note: This is a great recipe for large groups.