1½  lbs  Beef Round Steak
 2   tbl  All Purpose Flour
 ¼   tsp  Salt  - Dash Pepper
 2   tbl  Cooking Oil

 ½   cup  Dry Red Wine
 ¼   cup  Water
 1   can  Mushrooms  [3 oz, sliced]
 ¼   cup  Onion  [chopped]
 1   tbl  Parsley  [snipped]
 ¼   tsp  Salt
 ½   tsp  Dried Basil  [crushed]

 1   tbl  Cornstarch
 ¼   cup  Water
 
 

Cut steak into serving size.  Combine flour the first ¼ tsp salt and the pepper.

Coat meat with flour mixture.  In skillet, brown meat in hot oil.  Drain off excessfat.

Add wine, the first ¼ cup water, undrained mushrooms, onion, parsley, remaining salt and basil.

Simmer, covered for 1¼ hrs. or until tender.

Remove meat to warm platter.

Measure pan drippings, including mushrooms; add enough water to make 1¼ cups liquid and return to skillet.

Blend cornstarch and the remaining ¼ cup water; add to skillet.

Cook and stir tillmixture thickens and bubbles.

Serve sauce with meat.               Makes 4 to 5 servings.