1 1/2 lb Round steak (thinly sliced)
1/2 c  Seasoned flour
3 tb Corn oil
1 c  Chopped onions
1/4 c  Dry red wine
1 3/4 c  Beef broth
1 cn (4oz) sliced mushrooms
W/liquid
3 c  Hot cooked rice
Tomato wedges (for garnish)
Fresh parsley (for garnish)

Tenderize steak; cut in 1″ strips. Coat steak with flour; brown in
oil. Add onions & cook 2-3 minutes longer. Stir in wine, broth &
mushrooms with liquid; bring to boil. Cover, reduce heat, & simmer
20-30 minutes or until tender. Serve over warm rice; garnish with
tomato & parsley. NOTE: Beef broth may be substituted for wine.