Recipe - Beef Burgundy

1 One half pound Boneless top round steak;
cut into 1in pieces
1 tablespoon Vegetable oil;
2/3 cup Onion;, chopped
2 Cloves garlic;, minced
1 cup Water;
1 cup Burgundy;
1 tablespoon Beef bouillon granules;
1 teaspoon Dried thyme;
1 small Bay leaf;
4 md Carrots; scraped;, cut to
One half slices
3 tablespoon Allpurpose flour;
One half cup Water;
One fourth pound Fresh mushrooms;, quartered
6 small Boiling onions;
One fourth teaspoon Pepper;
Hot cooked noodles or rice;

Brown steak in hot oil in a skillet over mediumhigh heat; transfer to a
lightly greased 2 quart casserole, reserving dripppings in skillet. Cook
onion and garlic in drippings, stirring constantly, 2 min. Add 1 cup water
and next 4 ingredients. Bring to a boil; pour over steak. Cover and bake at
350 degrees for 1 One half hours. Stir in carrot; cover and bake 20 minutes.
Combine flour and One half cup water; add to steak. Stir in mushrooms, onions,
and pepper. Cover and bake 30 minutes or until onions are tender. Remove
and discard bay leaf. Serve over noodles.

Notes: When choosing a Burgundy to use in this recipe, remember not to cook
with a wine you wouldn't drink. You may be tempted to buy the least
expensive wine on the shelf to keep on hand for cooking, but the cooking
process will bring out the worst in inferior wine.

Serving Ideas: Salad and bread

Recipe by: Southern Living

Posted to MCRecipe Digest V1 #794 by Lisa Minor lisa@i1.net on Sep 20,
97