|Boneless beef sirloin steak||3⁄4 Pound, trimmed of fat|
|Cooking oil||4 Teaspoon|
|Onion||1 Medium, sliced and separated into rings|
|Burgundy||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Instant chicken bouillon granules||1 Teaspoon|
|Dried oregano||1⁄8 Teaspoon, crushed|
|Dried thyme||1⁄8 Teaspoon, crushed|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Hot cooked rice||2 Cup (32 tbs)|
|Beef boneless sirloin steak||3⁄4 Pound, trimmed of fat|
Partially freeze beef; slice thinly into bite-size strips.
In 2-quart saucepan cook half the beef in half the hot oil over medium-high heat till browned.
Repeat with remaining beef and oil.
Return all beef to pan, Stir in cornstarch.
Add onion, burgundy, water, bouillon granules, or egano, thyme, bay leaf, and pepper.
Cook, covered, over low heat 35 to 45 minutes or till tender, adding mushrooms 5 minutes before end of cooking time.
Remove bay leaf.