2 tbs. canola oil

2 lbs. beef tips, cut into 1 inch cubes – I usually use bottom round steak.

2 – 3 cups of beef broth

1/3 cup red burgundy wine

2 tbs. soy sauce

1 clove garlic

1 tsp. onion salt

2 tbs. cornstarch

¼ cup hot cooked rice

Directions:  Coat bottom of skillet with oil and brown meat on all sides.  Stir in broth, wine, soy sauce, garlic, and onion salt.  Heat to boiling and then reduce heat.  Cover and simmer for 1 hour or until meat is tender.  After meat is tender blend cornstarch and water and then gradually stir into meat mixture.  Cook, stirring constantly until mixture thickens and boils.  Boil and stir for at least one minute.  Serve over rice.