Yield: 4 Servings
Measure | Ingredient |
---|---|
1.00 pounds | Boneless beef sirloin; trim |
\N \N | Off fat |
4.00 teaspoon | Cooking oil |
4.00 teaspoon | Cornstarch |
1.00 medium | Onion; slice and separate |
\N \N | Into rings |
½ cup | Burgarny wine |
½ cup | Water |
1.00 teaspoon | Chicken bouillon granules |
⅛ teaspoon | Dried oregano; crushed |
⅛ teaspoon | Dried thyme; crushed |
1.00 \N | Bay leaf |
⅛ teaspoon | Pepper |
1.00 cup | Fresh mushrooms; sliced |
2.00 cup | Rice; cooked; hot |
Partially freeze beef; slice thinly into bite sized strips. In 2 quart sauc epan, cook half the beef in half the oil over medium high heat until browne d. Remove and repeat with remaining beef and oil.
Return beef to pan; stir in cornstarch. Add onion, burgandy wine, water, bouillon, oregano, thyme, b ay leaf and pepper. Cook, covered, over low heat 35-45 minutes or until ten der, adding mushrooms last 5 minutes of cooking. Remove bay leaf. Serve ove r hot cooked rice.
From the recipe files of Carole Walberg ~ - - - - - - - - - - - - - - - - - Preparation Time: 0:00