3/4 lb. round steak, cubed
1 tbsp. vegetable oil
1 (10 oz.) can mushrooms
1/2 c. dry red wine (opt.)
3/4 tsp. salt
1/8 tsp. pepper
1 beef bouillon cube
1/2 c. boiling water
2 med. onions, thinly sliced
2 c. carrots, cut in strips
2 c. sliced celery
2 tbsp. flour
1/4 c. cold water

Trim any visible fat from beef. Brown in vegetable oil in fry pan. Add mushrooms, wine (1/2 cup water may be substituted) and bouillon cube dissolved in boiling water. Simmer, covered, 45 minutes or until tender. Add vegetables and simmer until vegetables are tender, about 30 minutes longer. Blend flour into cold water. Stir into stew, cook and stir until smoothly thickened and mixture, comes to a boil. Serve with noodles. Makes 4 servings. Additional servings may be frozen.