2 tbsp. cooking oil
1/2 lb. fresh or 2 (4 oz.) cans mushrooms, undrained
1/4 c. chopped onion
1/4 c. chopped parsley
2 sm. cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. leaf oregano
1/4 tsp. basil
1/4 tsp. thyme
1 sm. bay leaf
2 lbs. sirloin or round steak, cut in 1 inch strips
1 (6 oz.) can tomato paste
3/4 c. burgundy wine

In Dutch oven, saute in oil the mushrooms, onions, parsley, garlic, salt, pepper, oregano, basil, thyme and bay leaf for about 5 minutes until tender. Add sirloin strips and brown. Stir in tomato paste and wine. Simmer covered about 25 minutes until tender. Serve with noodles or rice.