Brien'S Beef Burgundy - cooking recipe

Ingredients

1 1/2 lb. beef boneless sirloin steak, about 3/4-inch thick
2 Tbsp. margarine or butter
1 medium onion, finely chopped (about 1/2 c.)
1/3 c. all-purpose flour
2 tsp. chopped fresh or 1/2 tsp. dried thyme
1/2 c. dry red wine or water
1/2 tsp. salt
1 can (10 1/2 oz.) condensed beef broth
1/2 pkg. (16 oz. size) frozen small whole onions
1 lb. mushrooms, cut in half

Preparation

Trim fat from beef steak.
Cut beef into 3/4-inch pieces. Place margarine and chopped onion in 3-quart casserole.
Cover tightly and microwave on High 3 to 4 minutes or until onion is soft.
Stir in flour and beef.
Cover and microwave 6 to 8 minutes, stirring after 4 minutes until outside of beef is no longer pink. Stir in remaining ingredients except mushrooms.
Cover tightly and microwave 12 to 16 minutes, stirring every 5 minutes, until slightly thickened and boiling.
Stir in mushrooms.
Cover tightly and microwave on Medium (50%), 8 to 10 minutes, stirring after 4 minutes, until beef is tender.
Serve with hot cooked noodles, rice or French bread, if desired.