2 to 2 1/2 lbs. beef, round steak, 1/4 inch thick
1/4 c. all-purpose flour
1/4 c. butter
1/4 c. coarsely chopped onion
1 tbsp. finely snipped parsley
1 med. clove garlic, crushed
1 bay leaf
1 tsp. salt
Dash fresh pepper
1 (6 oz.) can whole mushrooms, drained
1 c. burgundy
1/2 c. water
Hot cooked rice

Cut steak into bite size pieces; coat with flour. In 12 inch skillet, quickly brown half the steak at a time on both sides in butter. Remove from heat. Return all meat to skillet. Add onion, parsley, garlic, bay leaf, salt and pepper. Stir in mushrooms, wine and water. Bring to boil; reduce heat; simmer, covered, 1 hour or until tender. Add water during cooking if needed. Remove bay leaf. Serve over rice. Makes 8 servings.