Beef With Burgundy

Recipe by: Wanda S. - New Mexico
Servings: 6

1/2 pound fresh mushrooms, sliced
1/2 clove garlic, minced
2 onions, sliced or chopped
2 tablespoons butter
1 teaspoon mixed salad herbs
3/4 cup Burgundy
2 (11-ounce) cans roast beef with gravy
2 tablespoons chopped parsley
1 tablespoon flour
3 tablespoons water

Sauté mushrooms, garlic, and onion in butter. Add herbs, wine, and roast beef with gravy. Add parsley and bring to a boil. Thicken liquid with 1 tablespoon flour blended with 3 tablespoons water. Serve over buttered noodles or with potatoes or steamed rice.

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