Beef Flambe

• 6 slices bacon
• 2 lb. sirloin tip, cut in 3 1/2 inch slices
• 1 tsp. salt
• 2 cubes beef bouillon
• 1/2 tsp. marjoram
• 1/2 tsp. thyme
• 1/4 tsp. garlic powder
• 1/4 c. wine vinegar
• 1/2 c. red wine
• 3 medium onions, quartered
• 1 large green pepper, chopped
• 1/2 lb. mushrooms, sliced
• 1 Tbsp. cornstarch
• 1/4 c. brandy
• 2 c. cooked rice

1. Fry bacon in skillet.
2. Remove bacon and fry sirloin tip until browned.
3. Add remaining ingredients, except brandy.
4. Simmer 20 to 30 minutes, until sauce thickens and vegetables are tender.
5. Heat up 1/4 cup brandy.
6. Pour meat mixture over rice.
7. At table, set brandy aflame and pour over meat.
8. Serves 6.

bacon, sirloin tip, salt, beef bouillon, marjoram, thyme, garlic powder, wine vinegar, red wine, onions, green pepper, mushrooms, cornstarch, brandy, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=208452 (may not work)