Beef Burgundy
2 1/2 lb Beef round steak, 1/4" Thick
1/4 c Flour
1/4 c Butter or margarine
1/2 c Coarsely chopped onion
1 tb Finely snipped parsley
1 md Clove garlic, crushed
1 Bay leaf
1 ts Salt
1 6-oz. can whole mushrooms, Drained
1 c Burgundy
Hot cooked rice

Cut steak in bite-size pieces; coat with flour. In 12-inch skillet, quickly brown half the steak at a time on both sides in butter or margarine. Remove from heat. Return all meat to skillet; add onion, parsley, garlic, bay leaf, salt, and a dash of freshly ground pepper. Stir in mushrroms, wine and 1/2 cup water.

Bring to a boil; reduce heat and simmer, covered, for 1 hour or until meat is tender. Add more water if necessary. Remove bay leaf. Serve over rice.

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