Beef Bourguignon - cooking recipe

Ingredients

1 Tbsp. oil
1 lb. lean beef cubes
1 onion, thinly sliced
1 c. beef bouillon
1 c. dry red wine
12 small onions
1/2 lb. whole mushrooms
salt and pepper to taste
1 Tbsp. cornstarch
1 Tbsp. cold water

Preparation

Heat oil in a heavy saucepan and brown the beef cubes until deeply colored.
Remove from pan and brown sliced onions until golden brown.
Return beef cubes to pan and add beef bouillon and dry red wine.
Simmer until beef cubes are almost tender.
Add small onions and cook until tender.
Add mushrooms and heat through; adjust seasonings.
Mix cornstarch and water, add to beef stock and boil for one minute, or until sauce is thickened and clear.
Serve with rice or noodles.