Microwaved Beef Burgundy With Hot Rice
|Boneless beef sirloin steak||1 Pound|
|Hot cooked rice||1|
|Mushrooms||2 Cup (32 tbs), sliced (fresh)|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Garlic||1 Clove (5 gm), crushed|
|Butter||1⁄4 Cup (4 tbs)|
|Snipped parsley||1 Tablespoon|
|Cold water||3⁄4 Cup (12 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
Cut steak into strips 1/4 inch wide and 2 inches long.
(Partially frozen meat is easier to cut.
Allow meat to thaw completely before cooking.) In 3-quart casserole combine mushrooms, onion, garlic, and butter.
Cover; cook at HIGH for 4 minutes.
Add steak, parsley, bay leaf, 3/4 teaspoon salt, and dash pepper.
Stir in wine.
Cover; cook at HIGH for 12 minutes, stirring once.
Combine water and flour; stir into mixture.
Cook at HIGH for 2 1/2 minutes till bubbly, stirring once.
Serve over rice.