Yield: 4 servings
|1 pack||Beef Shoulder Steak cut into|
|¾ \N||\" cubes|
|1 pack||Brown gravy mix|
|⅓ cup||Burgandy wine|
|1 tablespoon||Butter or margerine|
|8 ounces||Fresh sliced mushrooms|
|1 teaspoon||Dry thyme or parsley|
Place gravy mix in a small bowl, stir in wine and water, set aside.
Melt butter (margerine) in skillet. Brown beef cubes over medium heat. Add mushrooms and onions. Stir for 2 to 3 minutes. Add gravy mix and thyme. Reduce het to low and simmer for 25 to 30 minutes.
Approximately four people can eat from this dish.
From: Monica Jesensky Date: 05 Oct 96 International Cooking Ä