1 1/2 lbs. boneless bottom round, cut 3/4 inch thick
2 tbsp. all-purpose flour
1/2 tsp. salt and pepper
3 stalks celery, cut 1 1/2 inches long at a slant
1/2 lb. mushrooms, sliced
1 bunch green onions, 1 1/2 inches long
1/2 c. red wine
3 tbsp. soy sauce
1/4 tsp. ground ginger
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/8 tsp. ground red pepper
1/8 tsp. garlic salt
1/8 tsp. poultry seasoning
1/4 tsp. celery seed

Trim meat and cut into 6 pieces. Coat with flour, salt and pepper. Pound meat. Heat oil over medium heat and brown meat. Put celery, mushrooms and 1/2 of green onions. Pour in wine, soy sauce and rest of spices. Simmer for 1 hour. Cover with remaining green onions and cook for 5 minutes. Serve over wild rice.