INGREDIENTS
1 1/2 lb
Top round or flank steak
1 cup
Mushrooms, white
1
Potatoes, Hot
1/3 cup
Shallots
2 cups
College inn bold beef stock
1 tsp
Worcestershire sauce
1 tbsp
Cornstarch
1
Salt and black pepper
2 tbsp
Butter
1 tbsp
Heavy cream or butter
2 tsp
Fresh thyme leaves or 1/2 tsp. dried thyme