2 lb. beef round steak
1/2 c. flour
2 tsp. salt
1/2 tsp. pepper
1 c. boiling water
3 beef bouillon cubes
12 sm. onions (Birdseye Frozen)
1 c. burgundy wine
2 tbsp. catsup
2 tbsp. chopped parsley
1 bay leaf
1/2 tsp. thyme
2-3 garlic cloves, crushed
3 tbsp. chopped onion, browned
1/2 lb. mushrooms or 2 cans

Cut round steak in 1/8 inch thick and 2 inches long (steak cuts good if partially frozen). Combine flour, salt and pepper. Dredge steaks in seasoned flour and pound for more tender meat (optional). Brown in oil.

Add boiling water to bouillon cube and stir until dissolved. Add burgundy wine, catsup, parsley, bay leaf, thyme, browned onions and garlic to meat. This can be cooked right away or marinated overnight.

Cover and cook over low heat for 45 minutes. Add mushrooms and frozen onions. Cover and cook 15 minutes longer or until meat is tender. Remove bay leaf. Serve over rice or noodles. Sprinkle with chopped parsley. Serves 6-8.