Preparation / Directions:
Saute mushrooms in 2 tablespoons butter until lightly brown. Spoon into 3-quart casserole. Add remaining butter and oil to skillet. Add meat and brown on all sides. Spoon beef cubes over mushrooms. Combine 3/4 cup beef broth, wine, soy sauce, garlic and onions. Add to skillet and continue to cook, scraping bottom. Blend cornstarch with 1/3 cup beef broth and stir into wine mixture. Cook, stirring constantly, until smooth and thickened. Spoon over meat, stirring gently to mix. Cover and bake at 275 degrees for 1 hour. Add mushroom soup, stirring until smooth. Add salt and pepper to taste. Bake 15-20 more minutes. Serve over almond rice.
ALMOND RICE - Saute almonds in butter until golden. Add rice and stir until thoroughly coated. Add water and salt. Bring to a brisk boil. Stir briefly and boil until water barely disappears from surface. Lower heat immediately. Cover tightly and cook 20-30 minutes or until rice is tender. Check for doneness after about 20 minutes and quickly stir with fork. If rice is not to be served immediately, it can be held 15-20 minutes over low heat or in 200 degree oven.
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