Steak Burgundy - cooking recipe

Ingredients

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

Preparation

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