Steak Burgundy - cooking recipe

Ingredients

4 c. hot cooked rice
1 lb. round steak, cut into 1-inch strips
3 Tbsp. corn oil
2 c. sliced onions
2 c. carrots
1/3 c. Burgundy or red cooking wine
1 3/4 c. beef broth
1 (4 oz.) can sliced mushrooms and liquid
2 1/2 tsp. seasoned salt
1 Tbsp. Worcestershire sauce
2 c. celery, diagonally sliced
2 Tbsp. cornstarch

Preparation

Saute steak in oil until brown.
Add onions and cook 2 minutes.
Stir in carrots, wine, broth, mushrooms with the liquid and seasonings.
Bring to a boil.
Reduce heat, cover and simmer ten minutes longer.
Dissolve cornstarch in 1/4 cup water.
Stir into meat mixture.
Cook stirring constantly until thickened. Serve over rice.
Makes six servings.