Burgundy Beef

• 6 Tbsp. margarine, divided
• 1/3 c. flour
• 1 (3/4 oz.) pkg. au jus mix
• 2 c. water
• 1 Tbsp. catsup
• 2 beef bouillon cubes
• 1 1/2 c. hot water
• 1/8 tsp. white pepper
• 1/8 tsp. paprika
• 1/4 tsp. garlic powder
• 2 Tbsp. Burgundy wine
• Spanish onions
• 1 lb. beef sirloin tips, cut into strips
• salt to taste
• hot cooked rice

1. Heat 3 tablespoons of the margarine and blend in flour.
2. Cook and stir 5 minutes.
3. Prepare au jus mix as directed on package with 2 cups water. Add au jus gradually to flour, stirring with a whisk until thickened and smooth. Simmer 1 minute.
4. Add catsup, bouillon cubes dissolved in hot water, pepper, paprika and garlic powder.
5. Simmer, uncovered, for 15 minutes. Add wine and cook for 5 minutes.
6. Saute onions in 1 1/2 tablespoons margarine. Remove onions and keep hot.
7. Add remaining margarine to skillet and brown beef strips.
8. Add salt to taste. Combine onions and beef. Serve on a bed of rice.
9. Pour sauce over top.

margarine, flour, water, catsup, water, white pepper, paprika, garlic powder, burgundy wine, spanish onions, beef sirloin tips, salt, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227694 (may not work)