Pepper Steak with Wine

1 cup minced onion

1/3 cup vegetable oil

3 pounds top round steak, cut into thin strips

1/2 teaspoons garlic salt

1/4 teaspoon coarsely ground pepper

3 large green bell peppers, cored, cut in chunks

1 pound fresh mushrooms, cut in chunks

1/2 cup red Burgundy wine

3 cans (6 ounces each) tomato juice

1 tablespoon cornstarch

1/4 cup cold water

In large skillet, saute onion in oil until tender. Add meat and brown lightly on all sides, stirring occasionally. Season with garlic salt and pepper. Add green peppers, mushrooms and wine and stir to mix. Add tomato juice and bring to a boil; lower heat and simmer about 45 minutes.

In small bowl, combine cornstarch and water and add to meat mixture and cook, uncovered until thickened, about 5 minutes.

Makes 8 to 10 servings.