Monday, April 03, 2006

Beef Burgundy

3/4 lb. round steak, cut in 3/4" pieces
1/2 c flour
3 T butter
1 clove garlic, minced
1/3 c chopped onion
2 T chopped dried parsley
2 6-oz. cans mushrooms, drained
1 1/2 c burgundy
1 bay leaf

Shake round steak pieces in flour in a plastic or brown paper bag. Brown in two batches on all sides in butter in a large skillet. Add remaining ingredients. Turn heat to very low, cover, and simmer about an hour, stirring occasionally. It will thicken as it cooks; you might need to add water or more burgundy if it begins to dry out. Serve over hot rice.

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