1/2 pt. canned whole mushrooms
1 1/2 lb. beef round steak, cut 1/4 inch thick
2 tbsp. butter
1/2 c. chopped onion
2 tsp. snipped parsley
1 sm. clove garlic, crushed
1 sm. bay leaf
1/2 tsp. salt
Dash of pepper
1 c. water
3/4 c. burgundy
1 tbsp. cold water
1 tbsp. cornstarch
Hot cooked rice or noodles

Put mushrooms and liquid in small pan; boil gently, uncovered, at least 10 minutes before using. Drain; set aside. Trim fat from steak; cut meat into bite size cubes. Melt butter in pan. Brown steak pieces on all sides in the butter. Remove meat; add onion to skillet; cook until tender. Add parsley, garlic, bay leaf, salt, and pepper. Stir in the mushrooms, meat, water, and burgundy.

Heat mixture to boiling. Reduce heat and simmer, covered until meat is tender, about 1 hour. Remove bay leaf. Blend cornstarch and cold water; stir slowly into hot mixture. Cook and stir until thickened. Serve over hot cooked rice or noodles.