Ingredients:
2 tablespoons oil
2 lbs sirloin steaks or 2 lbs round steaks, slice into 3 inch x 1 inch strips
2 beef bouillon cubes, dissolved in water and reserved mushroom juice to equal 10 ounces
1/3 cup red wine or 1/3 cup cranberry juice
2 tablespoons soy sauce
2 cloves garlic, minced
1/2 cup minced onions
1 (4 1/2 ounce) cans mushrooms, reserve juice
1 can water chestnuts, sliced,drained
1 package frozen Chinese pea pods
2 tablespoons cornstarch
1/4 cup hot water
4 cups hot cooked rice or 4 cups noodles
Directions:
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 water chestnuts and pea pods.
Blend cornstarch and water; stir in gradually to meat mixture.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Serve immediately over rice or noodles.
You may leave out the soy sauce, pea pods and water chestnuts, and add 1 Tablespoon Worcestershire sauce instead.
Servings: 6-8
Time preparation: 30 min.
Time total: 120 min.