1 lb. boneless, top round steak
1 lg. onion, cut in thin strips
Vegetable cooking spray
1 tbsp. flour
2 cloves garlic, minced
1 c. burgundy wine
1 can beef broth
1 tsp. thyme
1 bay leaf
1 can stewed Italian flavored tomatoes
3 med. carrots, thinly sliced
1/4 lb. fresh mushrooms, sliced
Pepper to taste

Trim fat from steak; cut into cubes. Coat skillet with vegetable spray and brown meat, adding flour and cooking until flour is golden. Remove meat to 2 quart casserole.

Wipe skillet and saute onion and garlic in skillet with a little water (i.e., 4 tablespoons) 2 minutes. Add wine, broth, seasonings and stewed tomatoes. Bake 90 minutes, 350 degree oven, or until meat is fork tender.