1 lb. fresh mushrooms or 2 cans (6-8 oz. each) sliced mushrooms
4 tbsp. butter
2 tbsp. oil
4 individual beef cubed steaks, about 6 oz. each
1 can (10 3/4 oz.) condensed beef broth
1 can (1 lb. 12 oz.) chop suey vegetables
2 tbsp. domestic soy sauce
1 clove garlic, minced
1/2 tsp. ground ginger
1/4 tsp. ground black pepper
2 tbsp. cornstarch
2 tbsp. cold water

Rinse, pat dry and slice fresh mushrooms or drained canned mushrooms. In a large skillet, melt butter; add mushrooms; saute 3 minutes. Remove and set aside.

In same skillet heat oil. Brown steaks about 2 minutes on each side; remove and set aside. Stir in beef broth, chop suey vegetables, soy sauce, garlic, ginger and black pepper. Bring to boil. Add steaks, spooning some of the sauce over steaks. Cover, simmer about 40 minutes. Stir in mushrooms; cover and simmer 5 minutes. Arrange steaks on heated platter; keep warm.

Blend cornstarch with water; blend into liquid in skillet; cook and stir until mixture boils and thickens. Spoon over steaks. Serves 4.