2 tbsp. butter
2 lbs. beef sirloin tips, cut into 1 inch cubes
1 (10 1/2 oz.) can beef consomme
1/2 c. red burgundy
2 tbsp. soy sauce
1 clove garlic, minced
1/4 tsp. onion salt
2 tbsp. cornstarch
1/4 c. water

In large skillet, melt butter; add meat and brown on all sides. Stir in consomme, wine, 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. Gradually stir in meat. Cook, stirring constantly, until gravy thickens and boils. Cook 1 minute longer. Serve stew over rice. Makes 6 servings.