1 lb. fresh mushrooms or 2 (6-8 oz.) cans
6 tbsp. butter, divided
1 1/2 lbs. boneless beef chuck shoulder steak, 1 inch thick
1/2 c. sliced green onions
1 (10 1/2 oz.) can condensed beef broth
1 c. sliced green pepper, 1 inch strips
1 can water chestnuts, sliced
1 tbsp. cornstarch
2 tbsp. soy sauce

Rinse and halve mushrooms or drain canned ones. In large skillet, melt 4 tablespoons butter. Add mushrooms; saute 3 minutes. Remove and set aside.

Melt remaining 2 tablespoons butter. Cut beef into 1/4 inch thick strips and brown on both sides, about 5 minutes. Add onions, saute 2 minutes. Stir in beef broth. Bring to boiling, reduce heat, cover and simmer 40 minutes or until beef is tender. Add green pepper and mushroom mixture. Cover and simmer 5 minutes.

Mix cornstarch with soy sauce. Blend into broth in skillet. Cook and stir only until thickened. If desired, serve with steamed rice.