1 1/2 lb. steak (sliced for stir fry)
1 onion, sliced
1 clove garlic, crushed
1 lb. mushrooms, halved
Olive oil, as needed
Salt & pepper
1 c. beef broth
1/2 c. dry red wine
1 green pepper in thin strips
1 1/2 tbsp. cornstarch
3 tbsp. cold water
Minced parsley for garnish

In a large skillet, saute onion and garlic, remove from pan. Over medium high heat, saute mushrooms, remove from pan. Pour 1 tablespoon olive oil into pan and saute meat until brown. Add seasonings, broth and wine. Bring to a boil and cook over low heat 15 to 30 minutes until tender (add water if needed). Add mushrooms, garlic, onion and green peppers. Cook 5 minutes. Dissolve cornstarch in water and add to the pan juices to thicken. Serve over rice. Serves 4.