1 1/2 lb. beef, cut for stroganoff
1/8 c. salad oil
1 red Bermuda onion, chopped
1/2 c. green onions, sliced thin
1 can (8 oz.) bamboo shoots, drained
1 can (8 1/2 oz.) water chestnuts, drained & sliced
4 oz. mushrooms, sliced
1/2 c. beef broth (make from cubes)
1 tbsp. sugar
2 tbsp. cornstarch
1/2 c. soy sauce
1 can (1 lb.) sliced freestone peaches undrained

Brown meat in oil. Add onions (both kinds), bamboo shoots, water chestnuts, mushrooms, broth and sugar. Cover and simmer 5 minutes.

Blend cornstarch with 1 tablespoon water and the soy sauce. Add to mixture and simmer (stirring occasionally so it doesn't stick) until juice thickens. Put in baking dish and refrigerate.

When ready to bake, pour peach juice over all, decorate with peaches, cover and bake at 300 degrees for 45 minutes or until not through. Serves 5.