| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Shelf life, Shelf1 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Beef round steak; cut 1/4 inch thick |
| 3 |
tb |
Flour |
| 3 |
tb |
Butter |
| 1/3 |
c |
Coarsely chopped onion |
| 1 |
tb |
Snipped parsley |
| 1 |
md |
Clove garlic; crushed |
| 1 |
md |
Bay leaf |
| 3/4 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 3/4 |
c |
Burgundy wine |
| 3/4 |
c |
Water |
INSTRUCTIONS
Coat meat with the flour, using all of the flour. Melt butter in
skillet and brown meat. Add onion, parsley, garlic, bay leaf, salt
and pepper. Stir in burgundy; add water. Heat to boil and turn down
and simmer about 1 hour, until meat is tender. Cook mushrooms in
butter and add to meat (optional). Serve over rice or noodles.
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