1 1/2 lbs. beef round steak, cut 1/2 inch thick
4 tsp. juniper berries, crushed
2 bay leaves
2 c. white grape juice
2 tbsp. olive or cooking oil
3 c. slices fresh mushrooms
1 onion, slied
1 tbsp. lemon juice
2 tbsp. all-purpose flour
Hot cooked noodles

Partially freeze meat; slice across the grain into thin strips. Tie berries and bay leaves in a cheesecloth bag. Place steak and spice bag in a plastic bag set in a bowl. Pour grape juice over steak. Close bag. Chill several hours. Drain meat, reserving 3/4 cup marinade and spice bag.

In skillet brown meat in hot oil. Remove meat; add mushrooms and onion. Cook 3 to 4 minutes. Add meat, spice bag, reserved marinade, lemon juice, 3/4 cup water and 3/4 teaspoon salt. Cover, simmer 35 to 45 minutes. Discard spice bag. Blend flour into 1/4 cup cold water; stir into meat mixture. Cook until bubbly; cook 1 minute more. Serve over noodles. Makes 6 servings.