1 lb. boneless top round steak
1 lg. onion
Vegetable cooking spray
1 tbsp. all purpose flour
2 cloves garlic, peeled and minced
2 c. dry, red wine, preferably a Burgundy
1 c. beef broth, defatted
1 tsp. thyme, crushed
1 sm. bay leaf
1 sm. tomato
1 med. carrot, scraped and thinly sliced crosswise
1/4 lb. fresh mushrooms, thinly sliced
Black pepper to taste

Preheat oven to 350 degrees. Trim excess fat from steak; cut into cubes and set aside. Cut onion in half lengthwise (top to bottom to produce strips, not rings), then put each half flat side down and slice thinly, leaving the onion cut in thin strips. Set aside.

Coat a large non stick skillet with cooking spray; place over medium heat. Add meat cubes and cook until browned, about 8 minutes. Add flour and cook until flour is golden brown, stirring often, about 4 minutes more. Remove meat to a two quart casserole. Saute onion and garlic in skillet about one minute. Add wine, beef broth, thyme, bay leaf and tomato. Bring to a boil, then pour over steak in the casserole. Bake covered 1 1/2 hours. Remove from oven. Add carrot and mushroom slices, cover and bake on additional 30 minutes. Discard bay leaf and season with pepper. Makes 4 servings.