1 tbsp. vegetable oil
2 lbs. round steak, cut into bite-size pieces
2 med. onions, sliced and separated into rings
1/2 lb. fresh mushrooms, sliced
1 1/2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 c. burgundy
1/2 c. beef bouillon
Hot cooked rice

Heat oil in heavy Dutch oven; add beef. Cook, stirring constantly, until browned; remove beef, and set aside. Add onion and mushrooms to drippings; saute until tender. Remove and set aside.

Return beef to skillet; sprinkle with flour, salt, and pepper. Stir in wine and bouillon; bring to a boil. Cover, reduce heat, and simmer 1 1/4 hours or until tender. Add onions and mushrooms; cook until thoroughly heated. Serve over rice. Yield: 6-8 servings.