1/2 lb. fresh sliced mushrooms
1/4 c. melted butter, divided
1 tsp. salad oil
1 1/2 lbs. sirloin or London broil, cut into 1 inch cubes
3/4 c. beef bouillon
3/4 c. red wine (or water)
2 tsp. soy sauce
Garlic to taste
1/2 onion, grated
2 tsp. cornstarch
1/3 c. beef bouillon
1 can cream of mushroom soup, undiluted
Salt to taste
Almond rice

Saute mushrooms in 2 teaspoons butter; spoon into 3 quart casserole. Add remaining butter and oil to skillet. Add meat and brown on all sides. Spoon over mushrooms. Combine 3/4 cups bouillon, wine, soy sauce, garlic and onion. Add to skillet, scraping bottom. Blend cornstarch with 1/3 cup bouillon, stir into wine mixture.

Cook, stirring constantly until smooth and thickened. Pour over meat and mix. Cover and bake at 275 degrees for 1 hour. Add mushroom soup, stirring until smooth. Bake 10 to 15 minutes longer. Serve over almond rice.

ALMOND RICE: Saute sliced almonds in about 2 tablespoons butter over low heat stirring constantly until almonds are golden. Mix with cooked rice.