2 tb Oil
2 lb Sirloin or round, sliced
1 x Into 3″ strips
2 ea Beef 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 —–