2 lbs. round beef, cut in 1 inch cubes
1 clove garlic, crushed
1/4 tsp. fresh ground pepper
1 tbsp. cornstarch
2 med. onions, chopped
2 tbsp. parsley, chopped
2 tbsp. oil
1/2 tsp. salt
1/2 c. canned mushrooms
1/2 c. heavy cream
1/2 c. Burgundy

Saute onions in oil with garlic. Add meat and simmer until tender. Add parsley, salt, pepper and mushrooms. In juice from mushrooms, add cornstarch and mix well, then add to mix. Add Burgundy and just before serving, stir in 1/2 cup heavy cream.