5 med. onions, sliced thin
2 tbsp. bacon drippings or oil
2 to 3 lbs. beef cubes
2 tbsp. flour
Salt and pepper
1/2 c. beef bouillon
1 c. dry red wine
1/2 lb. fresh mushrooms or 4 oz. sliced can (drained)
2 c. uncooked rice

In heavy skillet, cook onions in bacon drippings until brown; remove from pan. Add beef and more bacon drippings if necessary. Brown beef cubes well on all sides. Sprinkle beef with flour and salt and pepper. Stir in bouillon and wine. Simmer slowly for 2 1/2 to 3 hours or until meat is tender. Return onions to pan and add mushrooms, cook 30 minutes longer, adding liquid if necessary (one part bouillon to 2 parts wine). Serve over rice. Yield: 6 servings.