Braised Sirloin Tips Over Rice a Collection...

2 tb Oil

2 lb Sirloin or round, sliced

1 x Into 3" strips

2 ea bouillon cubes,

1 x Dissolved in water AND

1 x Juice of mushrooms to equal

1 x 10 1/2 ounces

1/3 c Red wine or cranberry juice

2 tb Soy sauce

2 ea Cloves garlic

1/2 c Minced onion

1 cn (4 1/2 oz.) mushrooms

1 cn Sliced water chestnuts

1 pk Chinese Pea pods

2 tb Cornstarch

1/4 c Hot water

4 c Hot cooked rice or noodles

Brown beef in hot oil. Mix together and add bouillon, wine, garlic, onion, soy sauce and mushrooms. Bring to a boil, reduce heat; cover and simmer 1 hour or until meat is tender. Add in water chestnuts and pea pods. Blend cornstarch and water; stir in gradually into mixture of meat. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Serve immediately over rice. Alternate: (Omit soy sauce, pea pods, and water chestnuts. Add 1 T Worcestershire sauce. Serve over noodles.) "A Collection of the Very Finest Recipes Ever Published..." 1979
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