Beef Strips In Wine Sauce
|Onion||1 Medium, thinly sliced and separated into rings|
|Diagonally sliced celery||1⁄3 Cup (5.33 tbs) (Sliced In 1/8 Inch Slices)|
|Beef boneless sirloin steak||1 1⁄2 Pound, cut into thin strips, 2 x 1/2-inch (1 -Inch Thick)|
|Red wine||3⁄4 Cup (12 tbs)|
|Instant beef bouillon granules||1 Teaspoon|
|Dried parsley flakes||1 Teaspoon|
|Bouquet sauce||1⁄4 Teaspoon|
|All purpose flour||2 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
In 2-qt casserole combine onion, celery and butter; cover.
Microwave at High 4 minutes.
Stir in remaining ingredients except flour and water.
Spoon into freezer container.
Label and freeze no longer than 4 months.
To serve, remove from container and place in 2-qt casserole; cover.
Microwave at 70% (Medium-High) 17 to 24 minutes, or until meat is tender, stirring 2 or 3 times to break apart.
Remove meat and vegetables with slotted spoon.
Blend flour into water; stir into remaining liquid.
Microwave at High 3 1/2 to 5 1/2 minutes, or until thickened.
Add meat and vegetables to gravy.
Serve over noodles, if desired.