Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Round steak (thinly sliced) |
| ½ cup | Seasoned flour |
| 3 tablespoons | Corn oil |
| 1 cup | Chopped onions |
| ¼ cup | Dry red wine |
| 1¾ cup | Beef broth |
| 1 can | (4oz) sliced mushrooms |
| \N \N | W/liquid |
| 3 cups | Hot cooked rice |
| \N \N | Tomato wedges (for garnish) |
| \N \N | Fresh parsley (for garnish) |
Tenderize steak; cut in 1" strips. Coat steak with flour; brown in oil. Add onions & cook 2-3 minutes longer. Stir in wine, broth & mushrooms with liquid; bring to boil. Cover, reduce heat, & simmer 20-30 minutes or until tender. Serve over warm rice; garnish with tomato & parsley. NOTE: Beef broth may be substituted for wine.
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