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Ingredients

3/4 cup white rice
1 1/2 cups water
1 teaspoon beef bouillon granules
3/4 cup water
2 tablespoons cornstarch
1/4 cup water
2 tablespoons red wine vinegar
2 tablespoons spaghetti sauce
1 tablespoon steak sauce
1 tablespoon salsa picante
1 tablespoon brown sugar
1 teaspoon ground ginger
1 tablespoon butter
1 teaspoon soy sauce
1 1/2 pounds boneless beef sirloin steak, cut into serving size pieces
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 onion, thinly sliced
4 mild yellow pepper rings, drained

Directions

Bring the rice and 1 1/2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Put the cooked rice into a large serving bowl.

While the rice cooks, bring beef bouillon and 3/4 cup water to a boil in a saucepan; cook until the bouillon dissolves completely. Whisk the cornstarch and 1/4 cup water together in a small bowl until smooth; stir the red wine vinegar, spaghetti sauce, steak sauce, salsa picante, brown sugar, and ginger into the cornstarch mixture; pour the resulting sauce into the bouillon and water. Simmer until hot, about 5 minutes.

Melt the butter with the soy sauce in a large skillet over medium heat; cook the beef in the melted butter mixture until it begins to brown, about 5 minutes. Pour the sauce from the saucepan into the skillet; season with the garlic powder, cinnamon, salt, and pepper. Bring the mixture to a boil; lower heat to medium-low and simmer, stirring occasionally, until the sauce is thick and sticks to the beef, 20 to 30 minutes.

Pour the skillet mixture over the rice. Cook the onion and pepper rings in the skillet until softened, 5 to 7 minutes; scrape the onions, peppers, and remaining juices onto the beef and rice to serve.

Ingredients

1 1/2 pounds top round steak, trimmed and sliced thin
1 tablespoon vegetable oil
1 (.75 ounce) packet dry brown gravy mix
2 cups water
1 tablespoon onion powder
1 tablespoon brown sugar
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon ground ginger
1 bay leaf
1/2 teaspoon salt
ground black pepper to taste

Directions

Heat the oil in a large saucepan over medium heat. Add the sliced meat and brown well. Remove meat. Add the gravy mix and water and bring to a boil, stirring constantly.

Stir in the onion powder, brown sugar, vinegar, Worcestershire sauce, ginger, bay leaf and salt, and ground black pepper to taste. Return the meat to the pan, reduce heat to low, cover and simmer for one hour, or until meat is tender. Remove bay leaf.

Note: You could also transfer to a casserole dish and bake covered at 350 degrees F (175 degrees C) for 1 1/2 hours.

Ingredients

4 skinless, boneless chicken breast halves – cut into strips
2 eggs, beaten
1/2 cup Parmesan cheese
1 pinch salt
1 pinch ground black pepper
1/2 cup white wine
4 tablespoons butter

Directions

Season chicken with salt and pepper to taste. In a shallow plate, spread Parmesan cheese. Divide chicken into three parts and dip seasoned chicken in eggs, then coat well with Parmesan cheese. Repeat until all of the chicken pieces are well coated (if you run short on egg and Parmesan, add one more egg and more Parmesan as needed).

In a skillet, melt butter or margarine over medium high heat. Cook chicken, stirring frequently, until golden brown.

Reduce heat and add wine. Cover and simmer over low heat for 20 minutes

Ingredients

3 tablespoons olive oil
4 cloves garlic, quartered
1/4 cup white wine
1 (14.5 ounce) can diced tomatoes in juice
2 tablespoons water
1/4 teaspoon ground black pepper
1 1/2 teaspoons ground sage
1/2 teaspoon dried thyme
1 bay leaf
1 (16 ounce) can cannellini beans
salt and pepper (optional)

Directions

Heat the olive oil in a large saucepan over medium heat. Add garlic, and saute until lightly browned. Pour in the white wine, and simmer for a minute. Pour in the tomatoes with juice and water, and season with pepper, sage, thyme, and the bay leaf. Bring to a boil, and let simmer for about 20 minutes.

Pour in the beans, and simmer for another 20 minutes or so, until the stew is thickened and flavors have blended. Remove the bay leaf, taste, and season with salt and pepper before serving.