| 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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