1 1/2 lbs. beef round steak, cut 1/2 inch thick
4 tsp. juniper berries, crushed
2 bay leaves
2 c. white grape juice
2 tbsp. olive or cooking oil
3 c. sliced fresh mushrooms
1 onion, sliced
1 tbsp. lemon juice
2 tbsp. all-purpose flour
Hot cooked noodles

Slice meat into thin strips. Tie berries and bag leaves in cheesecloth. Place steak and spice bag in plastic bag and set in bowl. Pour grape juice over steak. Close bag and chill for several hours. Drain meat, reserving 3/4 cup marinade and spice bag. In skillet, brown meat in hot oil. Remove meat and add mushrooms and onion. Cook 3 to 4 minutes. Add meat, spice bag, reserved marinade, lemon juice, 3/4 cup water, and 3/4 teaspoons salt. Cover and simmer 35 to 45 minutes. Discard spice bag. Blend flour into 3/4 cup cold water; stir into meat mixture. Cook until bubbly; cook 1 minute more. Serve over noodles. 6 servings.