6 pieces flanken beef
2 tbsp. oil
1 tsp. salt
1/2 tsp. pepper
1 c. red wine
1 onion, chopped
1/2 bell pepper
1 can golden mushroom soup
12 sm. boiled new potatoes
12 mushrooms, quartered
3 carrots, cut in lg. slices on an angle
Wondra flour for thickening

Heat oil and brown ribs well on all sides. Salt and pepper ribs. Pour wine over. Put onions and bell pepper over meat. Spread soup over all. Cover and simmer 1 1/2 to 2 hours until tender. Add boiled potatoes, mushrooms and carrots. Be sure carrots are covered in liquid. Cook 20 minutes until carrots are tender. Thicken a little with flour. Serves 6.