I love the name of this recipe almost as much as I find it delicious. I got it from my mom, but don't know where she got it or the origin of the name. It's a bit time-consuming, but if you double it, you can freeze half and you'll thank yourself later when you pull it out of the freezer! Serve with egg noodles.
2 lbs. boneless beef round steak, 1" thick
salt & pepper
1/4 c. flour
approx. 4 Tbl. butter
12 oz - 1 lb. mushrooms
10 oz. beef broth (canned or made from bouillon)
2 cloves garlic, crushed
1 shallot, minced
1 c. heavy cream
1/4 c. brandy
chopped fresh parsley
Cut round steak into 1/4" strips 2-3" long. Roll in flour and salt and pepper. Working in 2 or 3 batches, melt some butter in a large pan over fairly high heat, then brown the beef in it quickly. Set the beef aside and keep warm.
To the pan, add mushrooms and saute in pan juices, plus butter and/or olive oil as desired. (I always have to add butter and/or oil.)
Add beef broth, garlic, shallot, cream and brandy. When that mixture is heated through, return the meat to the pan and simmer 30-45 minutes.
Serve over egg noodles, sprinkled with chopped parsley.