Steak Burgundy

• 4 c. hot cooked rice
• 1 lb. lean beef round steak, thinly sliced in 1 inch strips
• 3 Tbsp. vegetable oil
• 2 c. each sliced onions and carrots
• 1/3 c. Burgundy or other dry red wine
• 1 3/4 c. beef broth
• 1 can (4 oz.) sliced mushrooms and liquid
• 2 1/2 tsp. seasoned salt
• 1 Tbsp. Worcestershire sauce
• 2 c. diagonally sliced celery
• 2 Tbsp. cornstarch

1. While rice is cooking, saute steak in oil until brown.
2. Add onions and cook 2 minutes longer.
3. Stir in carrots, wine, broth, mushrooms with liquid and seasonings.
4. Bring to a boil.
5. Reduce heat, cover and simmer 10 minutes.
6. Add celery and continue cooking 10 minutes longer.
7. Dissolve cornstarch in 1/4 cup water. Stir into meat mixture.
8. Cook, stirring constantly, until thickened.
9. Serve over bed of fluffy rice.
10. Makes 6 servings.

hot cooked rice, lean beef, vegetable oil, onions, red wine, beef broth, mushrooms, salt, worcestershire sauce, celery, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1048226 (may not work)