1 1/2 lbs. round steak, thinly sliced
1/2 c. seasoned flour
3 tbsp. corn oil
1 c. chopped onions
1/4 c. dry red wine
1 3/4 c. beef broth
1 can (4 oz.) sliced mushrooms with liquid
3 c. hot cooked rice
Tomato wedges (for garnish)
Fresh parsley (for garnish)

Tenderize steak; cut into 1-inch strips. Coat steaks with seasoned flour; brown in oil. Add onions and cook 2 to 3 minutes longer. Stir in wine, broth and mushrooms with liquid; bring to a boil. Cover, reduce heat, and simmer 20 to 30 minutes or until tender. Serve over rice; garnish with tomato wedges and fresh parsley.

NOTE: Beef broth may be substituted for wine.