3/4 c. Burgundy
1/4 c. water
2 med. cloves garlic, pressed
1 stalk celery, diced
Pinch Italian seasoning
4 oz. can sliced mushrooms
2 tbsp. butter
1/3 c. flour
2-3 lbs. round steak
2 med. onions, chopped
Salt to taste
Pepper to taste
Bacon fat

Combine water, wine, garlic, celery, Italian seasoning and let stand during preparation of other ingredients. Saute mushrooms in butter until golden brown (may substitute fresh mushrooms). If canned mushrooms are used, drain juice into wine mixture.

Rub flour seasoned with salt and pepper into round steak and fry in sufficient amount of bacon fat to brown both sides. Remove meat from pan and add onions and fry slowly until golden brown. Return meat to pan surrounded by onions. Add wine mixture and top with mushrooms. Cover tightly and simmer about 1/2 hour or until meat is tender. Add wine if more moisture is needed.