---------- 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.
   (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