---------- Recipe via Meal-Master (tm) v8.02
  
       Title: WOK BEEF BURGUNDY
  Categories: Ethnic, Beef
       Yield: 6 servings
  
       2 lb Beef,cut into 1″ cubes
       3 c  Water
      12 sm White onions
     1/4 c  Flour
       6 tb Olive oil
       2 cl Garlic, minced
       1 c  Fresh mushrooms
       2 c  Burgundy or other good
            Red wine
       1 c  Beef broth
   1 1/2 ts Thyme leaves
       2 ts Parsley flakes
       1    Bay leaf
            Salt and pepper to taste
  
   In wok,add water and heat to boiling over high
   heat.Add onions and blanch 3 minutes;then
   drain.Discard water and dry wok.Dust beef with flour.
   Heat oil until it bubbles in the wok.Add 6 to 8 beef
   cubes at a time and quickly brown on all sides.Remove
   beef and keep warm.Lightly brown onions and
   garlic.Return the beef to wok.Add  remaining
   ingredients, cover and simmer over low heat about 1
   1/2 hours or until meat is tender.Remove the bay
   leaf.Serve on toasted buttered bread,noodles or mashed
   potatoes.Serves 4 to 6.
  
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