Sirloin Tips in Wine

• 2 lbs (.9 kg). sirloin steak,cut in 1-inch cubes
• 1 tbsp (15 ml) salad oil
• 3 tbsp (45 ml) butter
• 1 2 oz (56 grm). jar whole mushrooms
• 1 cup (225 ml) beef bouillon
• 3/4 cup (175 ml) burgundy wine
• 2 tsp (10 ml) soy sauce
• 2 tsp (10 ml) onion salt
• 2 tbsp (30 ml) cornstarch

1. Brown meat in butter and oil in skillet.
2. Add mushrooms.
3. Stir in 3/4 cup (175 ml) bouillon, wine, soy sauce, onion and salt; continue cooking.
4. Remove meat from skillet into 2 quarts (1900 ml) casserole.
5. Leave drippings in skillet.
6. Blend corn starch with the remaining 1/4 cup (60 ml) bouillon.
7. Add to skillet, stirring constantly and cook until mixture thickens.
8. Pour over meat, cover and cook at 275 degrees (125 C.) for 1 hour.
9. Check seasoning, it may need salt.

salad oil, butter, mushrooms, beef bouillon, burgundy wine, soy sauce, onion salt, cornstarch

Taken from online-cookbook.com/goto/cook/rpage/0017BB (may not work)