1 1/2 lb. sirloin, cut into bite size pieces
1 tbsp. olive oil
1/2 lb. fresh, cleaned mushrooms
1 c. sliced onions
1 tbsp. parsley flakes
1/2-1 green pepper, cut into bite size pieces
2 (12 oz.) jars prepared brown gravy
1 c. water
1/2 c. burgundy wine

In large Dutch kettle, brown the meat in olive oil. Add the mushrooms, onions, parsley flakes and continue cooking until meat is nice and tender. Add remaining ingredients, except wine, stirring frequently until sauce thickens, then simmer for 1 hour, checking occasionally, and adding a little more water if necessary. Add burgundy wine and continue simmering for about 10 minutes. Serve over wild and long grain rice.