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Beef Burgundy

Ingredients:

Number of Serving       4       6
     
Beef Sirloin Steak 1/4 inch 1 3/4 lbs. 2 1/4 lbs.
All purpose Flour 2 tbsp. 3 tbsp.
Butter or margarine 2 tbsp. 3 tbsp.
Coarsely chopped onion 1/4 cup 1/3 cup
Finely snipped parsley 4 tsp. 2 tbsp.
Garlic crushed 1 small clove 1 medium clove
Bay Leaf 1 small 1 medium
Salt 1/2 tsp. 3/4 tsp.
Pepper dash dash
Canned whole mushrooms drained 8 oz. 2 - 8 oz.
Red Wine 3/4 cup 1 cup
Water 1/2 cup 3/4 cup

For 4 and 6 servings:

Cut steak into bite size cubes. Shake with flour to coat, making sure all flour is used. Melt butter or margarine in skillet. Brown steak pieces on all sides. Remove from heat. Add onion, parsley, garlic, bay leaf, salt and pepper. Stir in mushrooms, Red Wine and water. Heat mixture to boiling. Reduce heat and simmer, covered about 1 hour or until meat is tender. Remove bay leaf. If desired, transfer Beef Burgundy to chafing dish to keep hot. Serve over hot fluffy rice or hot cooked noodles.