• 4 beef round steaks (4 oz. each), 3/4 inch thick
• 1 to 3 teaspoon coarsley ground pepper
• 1/2 cup ready-to-server beef broth
• 2 teaspoons cornstarch
• 4 oz frsh mushrooms, sliced 1-1/2 cups
• 1/4 cup sliced green onions
• 1 tablespoon brandy
• 1/4 teaspoon salt

4 Servings

Servings suggestions: serve with boiled new potatoes and steamed broccoli spears.

1. Sprinkle both sides of steaks evenly with pepper. Set aside. In 1-quart saucepan, combine broth and cornstarch. Stir until blended. Stir in mushrooms, onions, brandy and salt. Cook over medium heat for 3 to 4 minutes, or until mixture thickened and translucent, stirring constantly. Cover to keep warm. Remove from heat. Set sauce aside.

2. Spray 10-inch nonstick skillet with nonstick vegetable cooking spray. Heat skillet over medium-high heat. Cook steaks for 4 to 5 minutes, or until desired doneness, turning over once. Spoon sauce over steaks.