|Beef round steak||2 1⁄2 Pound (1/4 Inch Thick)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Coarsely chopped onions||1⁄2 Cup (8 tbs)|
|Finely snipped parsley||1 Tablespoon|
|Garlic clove||1 Medium, crushed|
|Freshly ground black pepper||1 Dash|
|Canned whole mushrooms||6 Ounce, drained (1 Can)|
|Burgundy||1 Cup (16 tbs)|
|Hot cooked rice||2 Cup (32 tbs)|
Cut steak into bite-size pieces; coat with flour.
In 12-inch skillet, quickly brown half the steak on both sides in melted butter; remove meat.
Brown remaining meat.
Remove from heat; return all meat to skillet.
Add onion and next 5 ingredients.
Stir in mushrooms, wine, and 1/2 cup water.
Bring to boiling; reduce heat and simmer, covered, about 1 hour or nil tender.
Add more water during cooking if necessary.
Remove bay leaf.
Serve over fluffy hot cooked rice.