Braised Sirloin Tips over Rice

1-1/2 lb fresh mushrooms, sliced

1/4 cup melted butter or margarine, divided

1 tbs salad oil

3 lb sirloin steak, cut into 1inch cubes

3/4 cup beef bouillon

3/4 cup red wine

2 cloves garlic, minced

1/2 onion, grated

2 tbs cornstarch

1/3 cup beef bouillon

10-3/4 oz can cream of mushroom soup, undiluted

Salt to taste

Rice

Sauce mushrooms in 2 tbs butter until lightly browned; spoon into a 3-quart casserole. Add remaining butter and salad oil to skillet; add meat, and brown on all sides. Spoon over mushrooms.

Combine 3/4 cup bouillon, wine, garlic, and onion; add to skillet, scraping bottom to Salvage all particles.

Blend cornstarch with 1/3 cup bouillon; Stir into wine mixture. Cook, stirring constantly, until smooth and thickened. Spoon over meat, stirring gently to mix. Cover and bake at 275F for 1 hour. Add mushroom soup, stirring until smooth. Add salt to taste. Bake 10 to 15 minutes longer. Serve over rice.

Yield: 8 servings.

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Cajun Country -- New Iberia, Louisiana