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| round steak (rump): 2 lbs (cut in 1/2 inch strips) |
| onions (chopped): 1 cup |
| garlic: 4 cloves (minced) |
| white mushrooms (sliced): 1 cup (sauteed) |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| soup - beef broth: 1/2 cup |
| red wine: 3/4 cup (dry wine) |
| bay leaf: 1 |
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from Grandma Ruby
Brown the meat in a tablespoon of oil. Add onions and sauté until golden. Add remaining ingredients. Cover and simmer on low for 1 hour.
Put 1/4 cup cold water (or any extra broth and/or wine you may have) in a 2-cup measuring cup. Mix in 2 tablespoons corn starch ‘til smooth. Add enough water to equal 2 cups, mix and add to the meat mixture. Cook 1/2 hour more (or until the meat is tender).
You will have lots of gravy to serve over the meat plus mashed potatoes if you make some to go with the dinner.
