Beef Bavarian

Source: The Mollica Family Cookbook

1 pound sirloin steak
1-1/2 tablespoons cornstarch
1-1/2 teaspoons salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1-1/2 tablespoons vegetable oil
1 medium onion, sliced
1 (12-ounce) can beer
1/2 cup canned diluted beef broth
2 teaspoons brown sugar
1/8 teaspoon hot sauce
3 large carrots, scraped and sliced
2 tablespoons cold water
2 tablespoons cornstarch
Hot cooked rice

Trim fat from steak; pound to 1/2-inch thickness, using a meat mallet. Slice steak diagonally across grain into 2- x 1-inch strips. Combine 1-1/2 tablespoons cornstarch, salt, garlic powder, and pepper; stir well. Dredge steak strips in cornstarch mixture. Cook in oil in a large skillet until browned. Add onion, and cook 3 minutes. Stir in beer and next 3 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Add carrot; cover and simmer 15 minutes or until carrot is tender. Combine water and 2 tablespoons cornstarch; gradually stir into beef mixture. Cook, stirring constantly, until mixture thickens.

Yield: 4 servings.