3 tbsp. butter
1 1/2 lbs. mushrooms
1 tbsp. salad oil
3 lbs. sirloin steak, cut into 1 inch cubes
3/4 c. beef bouillon
2/3 c. Burgundy wine
2 tbsp. soy sauce
2 garlic cloves
1/2 onion, grated
2 tbsp. cornstarch
1/3 c. beef bouillon
1 can mushroom soup (cream of mushroom)

Heat 1 tablespoon butter in skillet. Add fresh mushrooms until brown. Put in deep casserole. Add remaining 2 tablespoons butter and oil to skillet and heat. Brown meat on all sides. Remove to casserole. Stir into skillet the 3/4 cup bouillon, wine, soy sauce, garlic and onion. Heat, scraping bottom to salvage all particles.

Blend cornstarch with 1/3 cup bouillon. Add to skillet, stirring constantly. Cook until mixture thickens. Pour over meat and mushrooms. Cover casserole. Cook for 275 degrees for 1 hour. Check meat for tenderness. Cook longer, if necessary. After removing from oven, stir in soup until smooth. Makes 8 servings. Serve over rice. NOTE: Your butcher will cut the steak for you.