Beef Burgundy

• 2 lb. boneless sirloin (2-inches thick)
• 2 Tbsp. Kitchen Bouquet
• 3 Tbsp. cooking oil
• 1/2 c. Burgundy wine
• 1 can mushrooms, drained (reserve broth)
• 5 Tbsp. cornstarch
• 1/2 c. onion, chopped
• 1/2 c. green pepper, chopped
• 1 can beef consomme (undiluted)

1. Cut meat in 1/4-inch diagonal strips and put in a bowl.
2. Add Kitchen Bouquet and toss until all the meat is well coated.
3. Saute onion and pepper in 2 tablespoons hot oil in a Dutch oven until tender.
4. Remove and set aside.
5. Add remaining oil to that in the Dutch oven and brown beef strips and simmer gently until beef is tender.
6. Add mushrooms.
7. Blend cornstarch and mushroom broth.
8. Add and cook, stirring.
9. Makes enough for 6 served over rice or noodles.
10. (Could serve about 25 at a potluck.)

boneless sirloin, kitchen, cooking oil, wine, mushrooms, cornstarch, onion, green pepper, beef

Taken from www.cookbooks.com/Recipe-Details.aspx?id=306773 (may not work)