Instructions: Trim fat from beef. Cut beef into thin strips, about 1-1/2 x 1/2-inch.

Mix cornstarch and water. Spray 10-inch skillet or wok with nonstick cooking spray; heat over medium-high heat. Add onion, garlic, salt and pepper; stir-fry about 3 minutes or until onion is crisp-tender. Add beef and bell pepper; stir-fry about 4 minutes or until beef is brown. Stir in mushrooms. Add brandy to skillet; sprinkle bouillon granules over beef mixture. Heat to boiling; reduce heat. Cover and simmer 1 minute. Stir in sour cream.

Stir constarch mixture into beef mixture. Cook over medium-high heat about 2 minutes, stirring frequently, until thickened. Stir in chives.

Serve over pasta or rice.

NOTES : Beef is easier to cut if partially frozen, about 1 1/2 hours.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.