The newest entry into heavy rotation at my house

Beef and Gravy with my modifications....starting with the name. It was originally called Braised Sirloin Tips - Recipe from food section of Baton Rouge paper

Saute one pound of fresh mushrooms, two chopped garlic cloves and one chopped onion in  two tablespoons of butter and put in casserole dish.

Add four more tablespoons of butter and one tablespoon of oil to skillet and brown stew meat (I use stew meat. Recipe says use three pound sirloin tip cut into cubes and sprinkled with meat tenderizer).

Do not cook completely, just brown and put in casserole dish.

Combine 1/2 cup beef broth with 3/4 cup red wine add to skillet scraping the bottom often.

Blend  two tablespoons of corn starch with 1/3 cup beef broth and two tablespoons soy sauce. Add to skillet.

Cook stirring constantly until smooth and thick.

Spoon over meat in casserole, stirring to blend.

Cook casserole on 275 for one hour (I cooked it for three hours to make meat tender). Next time its going in the crockpot all day.

Add one can of cream of mushroom soup to mixture when it comes out of oven.

Spoon over rice (or mash potatoes)