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Microwaved Beef Burgundy With Hot Rice

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Ingredients
  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
  Bay leaf 1
  Cold water 3⁄4 Cup (12 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Beef
Interest: 
Quick
Preparation Time: 
5 Minutes
Cook Time: 
18 Minutes
Ready In: 
23 Minutes
Servings: 
4

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