---------- Recipe via Meal-Master (tm) v8.04

     Title: Braised Sirloin Tips Over Rice - "A Collection..."
Categories: Beef
     Yield: 4 servings

     2 tb Oil
     2 lb Sirloin or round, sliced
     1 x  Into 3" strips
     2 ea Beef bouillon cubes,
     1 x  Dissolved in water AND
     1 x  Juice of mushrooms to equal
     1 x  10 1/2 ounces
   1/3 c  Red wine or cranberry juice
     2 tb Soy sauce
     2 ea Cloves garlic
   1/2 c  Minced onion
     1 cn (4 1/2 oz.) mushrooms
     1 cn Sliced water chestnuts
     1 pk Chinese Pea pods
     2 tb Cornstarch
   1/4 c  Hot water
     4 c  Hot cooked rice or noodles

 Brown beef in hot oil.  Mix together and add bouillon, wine, garlic,
 onion, soy sauce and mushrooms.  Bring to a boil, reduce heat; cover and
 simmer 1 hour or until meat is tender.  Add in water chestnuts and pea
 pods.  Blend cornstarch and water; stir in gradually into mixture of meat.
  Cook, stirring constantly, until mixture thickens and boils.  Boil and
 stir 1 minute.  Serve immediately over rice.

 Alternate:
 (Omit soy sauce, pea pods, and water chestnuts.  Add 1 T Worcestershire
 sauce.  Serve over noodles.)

 "A Collection of the Very Finest Recipes Ever Published..." 1979

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