4 c. cooked rice
3 tbsp. oil
2 c. sliced onions
1/3 c. Burgundy wine
1 (40 oz.) can mushrooms and liquid
2 1/2 tsp. seasoned salt
1 lb. round steak, cut in 1 inch strips
2 c. sliced carrots
2 c. sliced celery
1 3/4 c. beef broth
1 tbsp. Worcestershire sauce
2 tbsp. corn starch

Saute steak in oil until brown. Add onion, cook 2 minutes longer. Stir in remaining ingredients except celery, rice and corn starch. Bring to boil and reduce heat. Cover and simmer for 10 minutes. Add celery and continue cooking 10 more minutes. Dissolve corn starch in 1/4 cup water and stir into meat mixture until it thickens.