1 (10 1/2 oz.) can beef bouillon
1 (10 1/2 oz.) can water
1/3 c. soy sauce
2/3 c. red wine
1 lb. lean chuck steak
Meat tenderizer
1/3 c. butter
1/2 c. thinly sliced onion
1 lg. clove garlic, chopped
1 1/2 c. long grain rice

Combine bouillon, water, soy sauce and wine; simmer. Cut beef into very small pieces; sprinkle with meat tenderizer. Heat butter in frying pan; brown beef, onion and garlic. Add rice; continue cooking until rice is slightly browned. Add hot bouillon mixture. Reduce heat; cover and cook for 25 minutes or until rice is fluffy. Yield 4- 6 servings.