1-1/2 lbs. boneless bottom round - 3/4 inch thick
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. oil
3 stalks celery, cut into 1-1/2 inch lengths
1/2 lb. mushrooms, cut in half
1 bunch green onions, cut in 1-1/2 inch lengths
1/3 c. red wine
3 tbsp. soy sauce
1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
1/8 tsp. ground red pepper

Trim and discard fat from meat. Cut into 4 to 6 serving-size pieces. Combine flour, salt and pepper. With a mallet, pound seasoned flour into meat. Heat oil in a wide frying pan over medium-high heat. Add meat. Brown well on both sides. Scatter celery, mushrooms, and 2/3 of green onions over meat.

Combine wine, soy sauce, ginger, cinnamon, and red pepper in a cup. Pour over meat. Bring to a simmer. Cover and simmer for 1 to 1-1/4 hours or until meat is tender when pierced. Scatter remaining green onions over meat. Continue to cook, covered, for 5 minutes. To serve, spoon vegetables and sauce over meat. Makes 4 servings.