Beef Burgundy(4 Servings)

• 3/4 lb. boneless beef sirloin steak
• 4 tsp. cooking oil
• 4 tsp. cornstarch
• 1 medium onion, sliced and separated into rings
• 1/2 c. Burgundy
• 1/2 c. water
• 1 tsp. instant chicken bouillon granules
• 1/8 tsp. each: dried oregano and thyme, crushed
• 1 bay leaf
• dash of pepper
• 1 c. sliced fresh mushrooms
• 2 c. hot cooked rice

1. Slice beef into thin bite-sized strips.
2. In 2-quart pan cook half of beef in half of oil.
3. Repeat with rest of beef and oil. Return all beef to pan.
4. Stir in cornstarch.
5. Add next 8 ingredients and cook over low heat 35 to 45 minutes until tender. Add mushrooms 5 minutes before end of cooking time.
6. Remove bay leaf.
7. Serve over hot rice.

boneless beef sirloin steak, cooking oil, cornstarch, onion, burgundy, water, instant chicken, oregano, bay leaf, pepper, mushrooms, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=821825 (may not work)