Marsha'S Beef Burgundy - cooking recipe

Ingredients

4 lb. round steak (1-inch thick)
2 cans consomme
2 bay leaves
1 onion, sliced or 1/2 tsp. onion powder
6 or more small white onions
1 1/2 c. dry red wine (Gallo)
salt and pepper to taste
1/4 c. parsley
1 lb. fresh mushrooms

Preparation

Cut meat into 1-inch cubes; flour and brown in butter or margarine.
Add wine, consomme, salt and pepper, bay leaves, parsley and sliced onions. Simmer 1 1/2 hours (can be held overnight).
Add small onions and mushrooms.
Simmer 1/2 to 1 1/2 hours longer.
Serve with rice.
Meat may be treated with meat tenderizer if desired.
Serves 8.