4 c. rice or egg noodles needed to serve the burgundy dish over
1 lb. round steak cut into 1 inch pieces
2 tbsp. oil
2 c. carrots and onions, chopped
2 c. celery, chopped
1/2 c. red wine
1 3/4 c. beef broth
1 can undrained mushrooms
2 tsp. salt
1 tbsp. Worcestershire sauce
2 tbsp. cornstarch

Saute steak in oil. Add onions, carrots, celery. Stir in wine, beef broth, mushrooms and seasonings; bring to boil. Reduce heat and simmer with cover on until vegetables are tender. Combine cornstarch and water then stir into meat mixture. Cook, stirring, until thick. Serve over rice or noodles. May add chopped green peppers and water chestnuts.