2-2 1/2 lbs. shoulder steaks (1/2 inch thick)
1/2 c. flour
1/2 c. butter
1/2 c. chopped onion
1 tbsp. parsley
1 med. clove garlic, crushed
1 bay leaf
1 tsp. salt
Dash pepper
1 lg. can whole, drained mushrooms
1 c. Burgundy

Cut steak into bite size pieces, coat with flour. In a skillet quickly brown meat on all sides in melted butter. Remove from heat. Add onion and next 5 ingredients. Stir in mushrooms, wine and 1/2 cup water. Bring to a boil. Reduce heat and simmer covered about 1 hour or until tender. Add more water during cooking if necessary. Remove bay leaf. Serve over rice. Serves about 8.