Pacific Glazed Beef Recipe

Ingredients: 3 c Corn Syrup 1 c Pineapple juice 1 c Dry white wine 1 Bunch scallions Chopped Tabasco Sauce (add to taste) 1 c Mushrooms Sliced 3 Garlic cloves Chopped 1 Hereford Cubed Beef with Broth 6lb can Drain and reserve 1 cup of broth 1 c Soy sauce Black Pepper (to taste)

Directions: Drain the broth from the Hereford Cubed Beef and reserve 1 cup of broth to add later. Break the beef cubes into smaller pieces and place in a large bowl to marinade in the refrigerator for one hour with soy sauce, pineapple juice and dry white wine. Drain the marinade from the beef and pour the marinade into a large saucepan. Add the corn syrup and the cup of reserved broth. Bring the mixture to a boil and then reduce heat to a simmer (uncovered) for 30 minutes or until the mixture comes to a glaze. Season the glaze with Tabasco sauce and black pepper to taste. In a large oiled skillet, saute the beef pieces, mushrooms and garlic for 3 minutes. Drain any excess liquid and pour the glaze mixture over the beef in the skillet. Turn the beef to coat with the glaze and heat the mixture gently until beef is thoroughly coated and heated through. Garnish with chopped scallions. Serve over rice or wrapped in warm tortillas with shredded Monterey Jack cheese. (42 servings)