Beef 'N Wine Over Rice - cooking recipe

Ingredients

2 lb. top round, cubed
flour, salt and pepper to coat
enough vegetable oil to brown
1 can mushrooms, sliced
1 c. canned tomatoes
2 large bay leaves
3/4 tsp. allspice
1 c. Burgundy wine
1/2 c. evaporated milk

Preparation

Brown meat in oil.
Add tomatoes, mushrooms, allspice and wine. Cook 2 hours at 325\u00b0.
When meat is tender, add evaporated milk to make gravy.
Cook 1/2 hour more. Serve over rice.