2 tbsp. butter
2 lbs. beef sirloin tip, cut into 1" 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
1/4 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, wine (or cranberry cocktail), soy sauce, garlic and onion salt. Heat to boiling. Reduce heat, cover and simmer for 1 hour.

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