Beef Burgundy

I like this recipe, because I was able to adapt it to a crock pot recipe.  Leaving it to cook in there is much better than watching the stove for 3 hours.  I also dropped carrots as an ingredient.  That sounded more like a beef stew ingredient to me.

2 lbs. round steak
3 Tbs. butter
1/4 c. flour
2 c. burgundy wine (any red wine will do)
1 1/2 medium onions, sliced (the original recipe called for 3 onions..way too much in my opinion!)
8 oz. mushrooms, sliced
1/2 Tbs dried parsley
1 small bay leaf
salt and pepper to taste

Instructions:

1. Saute mushrooms in butter.  Add onions and saute further until onions are transparent.  
2. Cut the beef into strips.
3. Remove mushrooms and onions from pan.  
4. Over medium high heat, brown the steak strips briefly, adding more butter as necessary.  Remove meat from the pan as soon as it’s browned.
5. Add another Tbs. of butter plus the flour to the pan.  Whisk together and add the wine, bringing the mixture nearly to a boil while whisking. 
6.  Add cooked ingredients to the crock pot, with your wine sauce.  Mix them well. I threw my bay leaf and parsley in there too.  Cook for 3-4 hours on low.   

Serve over cooked noodles, rice, or mashed potatoes.