4 c. cooked rice
1 lb. round steak, cut in strips
3 tbsp. oil
2 c. onions & carrots
1/3 c. burgundy
1 3/4 c. beef broth
1 (4 oz.) can mushrooms & liquid
2 tsp. salt
2 c. sliced celery
2 tbsp. cornstarch

While the rice is cooking, saute steak in oil until brown. Add onions and cook 2 minutes longer. Stir in carrots, wine, broth, mushrooms with liquid and seasonings. Bring to a boil. Reduce heat, cover and simmer 15 minutes. Add celery and cook 10 more minutes.

Dissolve cornstarch in 1/4 cup water and stir into meat mixture. Cook, stirring constantly until thick. Serve over rice. Serves 6.