Braised Beef Burgundy

Auntie Shirley

2 lb. cubed round steak ~ cut in 1-inch cubes

Dredge in flour and brown on all sides. 

Sauté 2/3 cups chopped round onion until tender

Add to meat: 

1 c. each of diced celery and carrots

1 can Consommé or Onion Soup

1 c. water

1/2 c. Burgundy Wine (optional)

1/4 tsp pepper

1 tsp Worcestershire Sauce.

pinch of Oregano and Salt to taste

Cover and Simmer for 2 hours, stirring frequently, adding water if necessary.  Thicken gravy, if desired. 

Serve on platter of noodles or rice.