Beef Mushroom Stew

BEEF MUSHROOM STEW

1/4 Cup all-purpose Flour 1 Jar (8 oz) whole Mushrooms, drained

1 Tea. Salt 1/2 Cup chopped Onion

1/8 Tea. Pepper 2 Bay leaves

2 1/2 to 3 Lbs. Beef Round Steak, cut into cubes 1 Clove Garlic, minced

2 Tbl. Cooking Oil 1 Tbl. 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. 8 - 10 servings.

1/4 Cup all-purpose Flour	1 Jar (8 oz) whole Mushrooms, drained
1 Tea. Salt	1/2 Cup chopped Onion
1/8 Tea. Pepper	2 Bay leaves
2 1/2 to 3 Lbs. Beef Round Steak, cut into cubes	1 Clove Garlic, minced
2 Tbl. Cooking Oil	1 Tbl. dried Parsley Flakes
1 Cup Burgundy Wine or Beef broth	Cooked Rice or Noodles
3/4 Cup Water