Quick Beef Burgundy - cooking recipe

Ingredients

2 lbs beef, fajita strips (or beef of your choice cut in 2 inch pieces)
1 cup beef broth (I prefer Pacific Natural Foods Organic either Beef or Mushroom for this)
1 cup red wine (cabernet sauvignon, zinfandel, whatever your taste)
1 (8 ounce) package fresh mushrooms, sliced
1 cup onion, chopped (walla walla or vidalia preferred)
black pepper, to taste
salt, to taste
2 tablespoons garlic, to taste (minced from jar, like Spice World)
1/2 teaspoon white pepper
1 bay leaf
2 tablespoons olive oil
2 teaspoons cornstarch
1 cup cold water

Preparation

In deep, large skillet brown beef with olive oil, garlic, black and white pepper.
Add onions and cook for another 2 minutes.
Pour broth and red wine over beef and onions and bring to a simmer.
Add bay leaf and simmer for 10 minutes or so to absorb flavors, adding spices to taste.
Add sliced mushrooms and cook until desired consistency, approximately 5-7 minutes.
Mix cold water and corn starch in cup and spoon into skillet until desired thickness of gravy is achieved.
Remove bay leaf and cook and additional 5 minutes to ensure starch is cooked (no starchy flavor left over).
Be sure to stir fairly frequently.
If desired, mix in sour cream for a creamy gravy or leave alone for burgundy flavor.
Serve over your favorite pasta (i.e. Cellentani,farfalle, ziti, etc) or mashed potatoes and a fresh veggie like sauteed green beans or green salad.
Enjoy! ;).