2 tbsp. butter
2 lbs. beef sirloin tips, cut in 1 inch cubes
1 (10 1/2 oz.) can beef consomme
1/3 c. cranberry cocktail
2 tbsp. soy sauce
1 clove garlic, minced
1/4 tsp. onion salt
2 tbsp. cornstarch
1/4 c. water
4 c. hot cooked rice

Melt butter in large skillet and brown meat on all sides. Stir in consomme, cranberry cocktail, soy sauce, garlic, and onion salt; heat to boiling. Reduce heat; cover and simmer for one hour or until meat is tender. Blend cornstarch and water; stir gradually into the stew. Cook, stirring constantly, until gravy thickens and boils. Cook 1 minute more. Serve over rice. Serves 6-8.