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Beef Elegante over Rice

1 1/2 pounds of round steak, thinly sliced
1/2 cup of seasoned flour
3 tablespoons of corn oil
1 cup of chopped onions
1/4 cup of dry red wine
1 3/4 cups of beef broth
one 4 ounce can of sliced mushrooms with liquid
3 cups of hot cooked rice
tomato wedges for garnish
fresh parsley for garnish

Have your butcher tenderize steak, cut into 1 inch strips. Coat steaks with seasoned flour, brown in oil. add onions and cook 2 - 3 minutes longer. Stir in wine, broth, and mushrooms with liquid; bring to a boil. Cover, reduce the heat, and simmer 20 - 30 minutes, or until tender. Serve over rice; garnish with tomato wedges and fresh parsley. Serves 6