4 N. Y. strip steaks or any beef steak
1 c. cracked peppercorns
3 oz. brandy
1 clove garlic
1/4 tsp. thyme
Salt to taste
1 1/2 c. beef broth
3 tbsp. vegetable oil
4 tbsp. flour
1/2 c. cold water
12 oz. mushrooms

Combine flour and water, stir well until smooth, set aside. Put cracked peppercorns on a flat plate. Lay steaks on cracked peppercorns and coat 1 side only.

Place vegetables and oil in frying pan and heat. Place steaks in pan with the peppercorn side down when oil is hot. Let steaks fry on this side untouched for 2-3 minutes on high heat or peppercorns may stick to pan. Cook steaks to desired doneness and remove to warm serving platter.

Reduce heat and add brandy. Be careful as alcohol will ignite. When flame dies, add garlic, thyme, beef broth and salt to taste and mushrooms. Bring to boil and cook until mushrooms are done.

Blend flour and water again until smooth, add to frying pan stirring constantly until desired consistency. Pour over steaks and serve.