Brien'S Beef Burgundy

• 1 1/2 lb. beef boneless sirloin steak, about 3/4-inch thick
• 2 Tbsp. margarine or butter
• 1 medium onion, finely chopped (about 1/2 c.)
• 1/3 c. all-purpose flour
• 2 tsp. chopped fresh or 1/2 tsp. dried thyme
• 1/2 c. dry red wine or water
• 1/2 tsp. salt
• 1 can (10 1/2 oz.) condensed beef broth
• 1/2 pkg. (16 oz. size) frozen small whole onions
• 1 lb. mushrooms, cut in half

1. Trim fat from beef steak.
2. Cut beef into 3/4-inch pieces. Place margarine and chopped onion in 3-quart casserole.
3. Cover tightly and microwave on High 3 to 4 minutes or until onion is soft.
4. Stir in flour and beef.
5. Cover and microwave 6 to 8 minutes, stirring after 4 minutes until outside of beef is no longer pink. Stir in remaining ingredients except mushrooms.
6. Cover tightly and microwave 12 to 16 minutes, stirring every 5 minutes, until slightly thickened and boiling.
7. Stir in mushrooms.
8. Cover tightly and microwave on Medium (50%), 8 to 10 minutes, stirring after 4 minutes, until beef is tender.
9. Serve with hot cooked noodles, rice or French bread, if desired.

beef, margarine, onion, allpurpose, thyme, red wine, salt, condensed beef broth, onions, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723949 (may not work)