Best Beef Burgundy
|Beef boneless sirloin steak||1 1⁄2 Pound (About 3/4 Inch Thick)|
|Onion||1 Medium, finely chopped to make about 1/2 cup|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Chopped fresh thyme/1/2 teaspoon dried thyme||2 Teaspoon|
|Dry red wine/Water||1⁄2 Cup (8 tbs)|
|Canned condensed beef broth||10 1⁄2 Ounce (1 Can)|
|Frozen small whole onions||8 Ounce (1/2 Of A 16 Ounce Package)|
|Mushrooms||1 Pound, cut in half|
1. Trim fat from beef steak. Cut beef into 3/4-inch pieces.
2. Place margarine and chopped onion in 3-quart casserole. Cover tightly and microwave on high 3 to 4 minutes or until onion is soft. Stir in flour and beef. Cover and microwave 6 to 8 minutes, stirring after 4 minutes, until outside of beef is no longer pink.
3. Stir in remaining ingredients except mushrooms. Cover tightly and microwave 12 to 16 minutes, stirring every 5 minutes, until slightly thickened and boiling. Stir in mushrooms.
4. Cover tightly and microwave on medium (50%) 8 to 10 minutes, stirring after 4 minutes, until beef is tender. Serve with hot cooked noodles, rice or French bread if desired.