|Sirloin steak||1 1⁄2 Pound (1/4 Inch Thick)|
|Special margarine||2 Tablespoon|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Mushrooms||3⁄4 Pound, sliced|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Beef broth||1⁄2 Cup (8 tbs)|
Trim all the visible fat and pound the meat thin with a mallet; cut into strips 2 inches long by 1/4 inch wide.
Melt the margarine in a skillet; saute the meat and onions 10 minutes.
Remove and keep warm.
Saute the mushrooms 5 minutes.
Return the meat and onions; sprinkle with the salt, pepper and flour.
Add the broth and milk, stirring steadily to the boiling point.
Cook 5 minutes longer.