2 lb. sirloin steak, cut in 1-inch cubes
1 tbsp. salad oil
3 tbsp. butter
1 (2 oz.) jar whole mushrooms
1 c. beef bouillon
3/4 c. Burgundy wine
2 tsp. soy sauce
2 tsp. onion salt
2 tbsp. cornstarch

Brown meat in butter and oil in skillet. Add mushrooms. Stir in 3/4 cup bouillon, wine, soy sauce and onion salt; continue cooking. Remove meat from skillet into 2-quart casserole dish. Leave drippings.

Blend cornstarch with the remaining 1/4 cup bouillon. Add to skillet, stirring constantly and cook until mixture thickens. Pour over meat; cover and cook at 275°F for 1 hour. Check seasonings; it may need a little salt.