This is a French style recipe, and a great way to use a tough piece of meat.  Slow simmering along with red wine makes for a rich and flavorful stew.

2 – 2 1/2 lbs. Beef Round Steak 1/4 inch thick
1/4 C. Flour
1/4 C. Butter
1/2 C. coarsely chopped Onion
1 Tbsp. finely snipped Parsley
1 medium clove Garlic, crushed
1 Bay Leaf
1 tsp. Salt
1 (6 oz.) can whole Mushrooms
1 C. Burgundy
Hot cooked Rice

Cut steak in bite-size pieces; coat with flour. In a 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 of freshly ground pepper. Stir in mushrooms, wine, and 1/2 cup water. Bring to a boil; reduce heat; simmer, covered 1 hour or until tender. Add more water during cooking if needed. Remove bay leave. Serve over rice.

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