Sirloin Vegetable Stew

Ingredients

• 1 tablespoon beef-flavored bouillon granules 
• 2 teaspoons cornstarch 
• 0.3 cup cooking wine dry red
• 2 tablespoons catsup 
• 8 ounce mushrooms fresh whole
• 0.3 teaspoon pepper 
• 16 ounce pepper stirfry frozen thawed
• 16 ounce stewing vegetables frozen
• 0.3 teaspoon salt 
• 0.8 pound beef top sirloin steaks boneless lean cut into 1-inch pieces
• 0.3 cup water divided
• 1 tablespoon worcestershire sauce 

Equipment

• frying pan
• dutch oven

Directions

1. Heat a Dutch oven over medium-high heat.
2. Sprinkle steak with salt and pepper; coat with cooking spray.
3. Add steak to pan; cook 2 minutes or until browned, stirring frequently.
4. Add stewing vegetables, next 3 ingredients, 3 tablespoons water, Worcestershire sauce, and bouillon granules; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until vegetables are tender.
5. Combine cornstarch and remaining 1 tablespoon water; stir in ketchup until smooth.
6. Add ketchup mixture to steak mixture; bring to a boil. Cook, stirring constantly, 1 to 2 minutes or until slightly thickened.