Boeuf Bourguignonne (Beef Burgundy) - cooking recipe

Ingredients

2 lb. sirloin steak
2 Tbsp. butter
1 can beef broth
1 large can sliced mushrooms, drained
2 c. canned whole onions, drained
1 c. Burgundy wine
1 bay leaf
2 Tbsp. chopped parsley
salt and pepper

Preparation

Cut sirloin into 1-inch cubes.
Bring to room temperature. Melt butter in skillet and brown meat on all sides.
Add the rest of ingredients and bring to boil.
Reduce heat and simmer for one hour, covered.
For the last 15 minutes, uncover and stir several times.
If juice is too thin, increase heat so that excess moisture will evaporate.
Remove bay leaf.
Spoon over noodles or rice. Very good with wild rice.