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Title: Beef Burgundy Hornsby
Yield: 0 Servings

Ingredients

  2 1/2    lbs. beef round steak; 1/4 "
           - thick
    1/4 c  all-purpose flour
    1/4 c  butter or margarine
    1/2 c  coarsely chopped onion or
      1 bn green onions for color
      1    T. finely snipped parsley
      1 md garlic; crushed
      1    bay leaf
      1    tsp. salt
      1    whole mushrooms; (6 oz.) 
           -drained
      1 c  burgundy
           Hot cooked rice

Instructions

Cut steak in bite-size pieces; coat with flour. In 12-inch skillet,
quickly
brown half the steak at a time on both sides in butter. Remove from heat.

Return all meat to skillet. Add onion, parsley, garlic, bay leaf, salt,
and
dash freshly ground pepper. Stir in mushrooms, wine, and 1/2 cup water.
Bring to a boil; reduce heat; simmer, covered 1 hour or till tender. Add
more water during cooking if needed. Remove bay leaf. Serve over rice.
Makes 8 servings.

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Per serving: 699 Calories (kcal); 46g Total Fat; (75% calories from fat);
5g Protein; 30g Carbohydrate; 124mg Cholesterol; 2614mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 9
Fat; 0 Other Carbohydrates

NOTES : Chris Hornsby from Medford, OR
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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