1 lb. lean beef round steak (Thinly sliced in 1" strips)
3 T vegetable oil
2 cups each sliced onions and carrots
1/3 cup burgundy or other dry red wine
1-3/4 cup beef broth
1 can (4-oz.) sliced mushrooms
2-1/2 tsp seasoned salt
1 T worcestershire sauce
2 cups diagonally sliced celery
2 T cornstarch
While rice is cooking, saute steak in oil in extra large skillet until brown. Add onions and cook 2 minutes longer. Stir in carots, wine, broth, mushrooms with liquid, and seasonings. Bring to a boil. Reduce heat, cover, and simmer 10 minutes. Add celery and continue cooking ten minutes longer. Dissolve cornstarch in 1/4 cup water. Stir into meat mixture. Cook, stirring constantly until thickened. Serve over beds of fluffy rice.
This recipe is just all right. I made mashed potatoes since my family prefers that to white rice. I had higher hopes for this since it had the wine in it, but this is not a keeper.
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