2 – 2 1/2 lbs. Beef Round Steak 1/4 inch thick
1/4 C. Flour
1/4 C. Butter
1/2 C. coarsely chopped Onion
1 Tbsp. finely snipped Parsley
1 medium clove Garlic, crushed
1 Bay Leaf
1 tsp. Salt
1 (6 oz.) can whole Mushrooms
1 C. Burgundy
Hot cooked Rice
Cut steak in bite-size pieces; coat with flour. In a 12-inch skillet, quickly brown half the steak at a time on both sides in butter. Remove from heat.
Return all meat to skillet. Add onion, parsley, garlic, bay leaf, salt, and dash of freshly ground pepper. Stir in mushrooms, wine, and 1/2 cup water. Bring to a boil; reduce heat; simmer, covered 1 hour or until tender. Add more water during cooking if needed. Remove bay leave. Serve over rice.
