Beef Burgundy

• 2 lb. beef round steak, cut 3/4-inch thick
• 1/3 c. flour
• 2 tsp. salt
• 1/4 tsp. pepper
• 3 Tbsp. lard or drippings
• 1 c. boiling water
• 12 small onions (1-inch in diameter)
• 1 c. Burgundy wine
• 2 beef bouillon cubes
• 2 Tbsp. ketchup
• 2 sprigs parsley
• 1 small bay leaf
• 1/2 tsp. thyme
• 1/8 tsp. garlic powder
• 1/2 lb. mushrooms, cut in half
• 1 Tbsp. chopped parsley
• carrots, cut on angle (optional)

1. Cut round steak in strips 1/8-inch thick and 2-inches long. Combine flour, salt and pepper.
2. Dredge steak strips in seasoned flour.
3. Brown in lard or drippings.
4. Pour off drippings.
5. Dissolve bouillon in boiling water, then add along with onions, Burgundy, ketchup, parsley sprigs, bay leaf, thyme and garlic powder to meat.
6. Add carrots, if desired.
7. Cover and cook over low heat for 45 minutes.
8. Add mushrooms.
9. Cover and cook 15 minutes longer or until meat is tender.
10. Remove parsley and bay leaf.
11. Thicken gravy with flour, if necessary.
12. Cook 5 minutes.
13. Serve over rice or noodles.
14. Sprinkle with parsley.

beef round steak, flour, salt, pepper, lard, boiling water, onions, wine, ketchup, parsley, bay leaf, thyme, garlic powder, mushrooms, parsley, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=992502 (may not work)