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BEEF BURGUNDY - TENDERLOIN TIPS 
6 1/2 lbs. Sirloin, cubed, browned in butter, salt & pepper
4 bunches green onions
8 celery ribs, sliced
5 jars or cans mushrooms, drained
3 cans water chestnuts, sliced

Brown onions, celery, mushrooms and water chestnuts slightly. Use mushroom liquid and add water to make 3 cups, add 1 cup soy sauce. 5 tbsp. sugar 1 c. water

Mix cornstarch, sugar and water; cook until thick. Add to soy sauce and mushroom liquid. Put meat, liquid mixture and vegetables in roaster. Add 1 1/2 cups Burgundy wine. Bake at 250 to 300 degrees 5 to 8 hours. Serve over rice or noodles. Serves 12.

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