1 1/2 lb. round steak, thinly sliced
1/2 c. seasoned flour
3 tbsp. vegetable oil
1 c. chopped onion
1/4 c. dry red wine
1 3/4 c. beef broth
1 (4 oz.) can sliced mushrooms and liquid
3 c. cooked rice

Tenderize steak. Cut into 1 inch trips. Coat with seasoned flour. Brown in oil. Add onions and cook 2-3 minutes longer. Stir in wine, broth and mushrooms with liquid. Bring to a boil. Cover, reduce heat; simmer 20-30 minutes or until tender. Serve over beds of rice. Garnish with tomato wedges and fresh parsley.