Steak Burgandy

Ingredients

• 1 pound round steak, cut one-inch thick
• 3 tablespoons oil
• 2 cups onion, sliced
• 2 cups carrots, sliced
• 1/3 cup burgandy or any dry red wine
• 1 3/4 cup beef broth
• 4 ounces sliced mushrooms (include liquid if canned)
• 2 1/2 teaspoons seasoned salt
• 2 cups celery, sliced diagonally
• 4 cups cooked rice
• 1 tablespoon Worchestershire sauce
• 2 tablespoons cornstarch

Steps

1. Saute steak in oil; add onions and cook two minutes longer.
2. Stir in carrots, wine, broth, mushrooms and seasonings.
3. Bring to a boil, reduce heat, cover and simmer 15 minutes.
4. Add celery and cook another 10 minutes.
5. Dissolve cornstarch in ¼ cup water.
6. Stir into meat until thickened.
7. Serve over rice.

Notes

Spellings “Burgandy” and “Worchestershire” are as printed.

Part of the card is cut off or missing: A line below the method (probably a contributor credit) is trimmed off; only the tops of letters show. Top-left corner of the clipping is torn, but no text is lost.

Photo: stock photo found online.

Rosie Lee’s original recipe card

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