2 tbsp. butter
2 lb. beef sirloin tip, cut into 1-inch cubes
1 (10 1/2 oz.) can beef consomme
1/3 c. red burgundy or cranberry cocktail
2 tbsp. soy sauce
1 clove garlic, minced
1/2 c. water
1/2 tsp. onion salt
2 tbsp. cornstarch
4 c. hot cooked rice

Melt butter in a large skillet and brown meat on all sides. Stir in the consomme, wine (or cocktail), soy sauce, garlic and onion salt. Heat to boiling. Reduce heat, cover, and simmer 1 hour or until meat is tender.

Blend cornstarch and water and stir gradually into stew. Cook, stirring constantly, until gravy thickens and boils. Cook 1 minute more. Serve over rice or potatoes.