2 to 2 1/2 lbs. beef round steak, 1/4 inch thick
1/4 c. all-purpose flour
1/4 c. butter
1/2 c. chopped onion
1 tbsp. parsley
1 med. clove garlic
1 bay leaf
1 tsp. salt
Dash black pepper
1 (6 oz.) can mushrooms
1 c. burgundy
Hot cooked rice

Cut steak into bite size pieces; coat with flour. In 12 inch skillet, quickly brown half the steak on both sides in melted butter; remove meat. Brown remaining meat. Remove from heat; return all meat to skillet.

Add onion and next 5 ingredients. Stir in mushrooms, wine and 1/2 cup water. Bring to boiling; reduce heat and simmer, covered, about 1 hour or until tender. Add more water during cooking if necessary. Remove bay leaf. Serve over fluffy hot cooked rice. Makes 8 servings.