2 1/2 - 3 lb. rump roast or round steak, boneless, cut in 2" cubes
1 lg. onion, sliced
1 c. red wine, port or burgundy
1 lb. mushrooms, sliced & sauteed
1/2 tsp. thyme
12 c. beef bouillon

In large baking dish, place meat, onions and thyme. Pour wine and 1 cup of bouillon over meat. Cover and bake at 325 degrees for 3 hours. Check occasionally for sufficient liquid. Add more bouillon to keep it juicy. Just before serving, stir in mushrooms. Serve over rice.