1/4 cup all-purpose flour
1 jar (8 oz) whole mushrooms, drained
1 tsp. salt
1/2 cup chopped onion
1/8 tsp. pepper
2 bay leaves
2 1/2 to 3 lbs. beef round steak, cut into cubes
1 clove garlic, minced
2 tbsp. cooking oil
1 tbsp. dried parsley flakes
1 cup Burgundy wine or beef broth
Cooked rice or noodles
3/4 cup water

Place flour, salt and pepper in a plastic bag; add beef cubes and shake to coat on all sides. Brown beef in oil in a large saucepan. Stir in Burgundy wine or broth, water, mushrooms, onion, bay leaves, garlic and parsley; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours or until meat is tender. Thicken if desired. Serve over rice or noodles.
Yield: 8 - 10 servings.