3 to 3 1/2 lb. round steak, cut 1/2 to 3/4 inch thick
1/2 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. (1/2 pkg.) onion soup mix
1 (6 oz.) can tomato paste
1/2 c. water
2 tbsp. brown sugar
1 c. (4 oz.) sharp Cheddar cheese, shredded
8 oz. fresh mushrooms, halved
2 tbsp. snipped parsley
1/4 c. cooking fat
2 c. Rose wine
1 c. water

Cut round steak in strips 1/8 to 1/4 inch thick and 3 to 4 inch long. Combine flour, salt and pepper and sprinkle over meat to lightly dredge. Brown dredged strips in cooking fat in large frying pan (1/3 of strips at a time). Combine wine, 1 cup water and onion soup mix and add to meat. Cover tightly and cook slowly 45 minutes. Combine and add tomato paste, 1/2 cup water and brown sugar. Continue cooking 20 minutes or until tender. Add cheese and mushrooms and continue cooking 10 minutes. Sprinkle with parsley and serve with rice or noodles. 8 to 10 servings.