2 lbs. round steak
3 tbsp. butter
1/2 lb. mushrooms
12 sm. onions (white)
6 carrots
1 clove mashed garlic
1 tsp. tomato paste
2 tbsp. chopped parsley
Salt and pepper
1 tbsp. flour
1 qt. red wine
1 c. of stock if needed

Cut steak into bite size pieces and brown quickly in hot butter. Remove meat from pan, brown onion, carrots and mushrooms, add garlic, tomato paste, flour and parsley. Stir until smooth.

Place meat, vegetables and seasonings in casserole and pour on wine within one inch of top of meat. If more liquid is needed, add stock. Cover and simmer until meat is tender, 1 1/2 to 2 hours. Serves 8.