2 lbs. sirloin steak, cut into sm. pieces
2-3 tsp. olive oil
1/4 c. sherry
2 c. beef stock or consomme

Cut sirloin steak into small pieces. Braise in 2-3 teaspoons olive oil until brown. Add sherry and beef stock or consomme. Simmer 1/2 hour.

SAUCE:

1 c. catsup
1/2 c. brown sugar
1/4 c. raisins
1/4 c. fresh mushrooms, cut up
1/8 c. white vinegar
1 bay leaf
1 clove garlic, pressed for juice
1 lg. onion
1 tbsp. Worcestershire
1 tsp. curry

Simmer 30 minutes. Add 1 tablespoon cornstarch. Cook to thicken. Serve over rice. May be topped with shredded coconut, chopped macadamia nuts, bacon crumbs, chopped green onions.