Steak Burgundy

• 4 c. hot cooked rice
• 1 lb. round steak, cut into 1-inch strips
• 3 Tbsp. corn oil
• 2 c. sliced onions
• 2 c. carrots
• 1/3 c. Burgundy or red cooking wine
• 1 3/4 c. beef broth
• 1 (4 oz.) can sliced mushrooms and liquid
• 2 1/2 tsp. seasoned salt
• 1 Tbsp. Worcestershire sauce
• 2 c. celery, diagonally sliced
• 2 Tbsp. cornstarch

1. Saute steak in oil until brown.
2. Add onions and cook 2 minutes.
3. Stir in carrots, wine, broth, mushrooms with the liquid and seasonings.
4. Bring to a boil.
5. Reduce heat, cover and simmer ten minutes longer.
6. Dissolve cornstarch in 1/4 cup water.
7. Stir into meat mixture.
8. Cook stirring constantly until thickened. Serve over rice.
9. Makes six servings.

hot cooked rice, corn oil, onions, carrots, red cooking wine, beef broth, mushrooms, salt, worcestershire sauce, celery, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=479763 (may not work)