Braised Sirloin Tips Over Rice

2 Tbls shortening
2 lbs beef sirloin tip, cut into 1 inch cubes
1 can (10-1/2 oz) condensed beef consomme
1/3 cup red Burgundy
2 Tbls soy sauce
1 clove garlic, minced
1/4 tsp onion salt
2 Tbls cornstarch
1/4 cup water
4 cups cooked rice

Melt shortening in large skillet; brown meat on all sides. Stir in consomme, wine, soy sauce, garlic and onion salt. Heat to boiling. Reduce heat; cover and simmer 1 hour or until meat is tender (Note: I usually do this at least 2 hours)

Blend cornstarch and water; stir gradually into meat mixture. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Serve over rice.

6 servings

Recipe is from Betty Crocker's Cookbook, 1972.