Beef Burgundy with Mushrooms and Onions (don't use M/D 2020:-)

A superb recipe that uses a red wine and beef consommé slowly simmered to blossom into a delicious gravy.
Serve over steaming hot rice.
Ingredients:
2 LBS sirloin steak, cubed
1 TBS butter and olive oil
1 med onion, diced
1 TBS garlic, minced
1 C red wine
1 small can(4 oz) mushrooms, not drained
1 can beef consommé(10.5 oz)
3 TBS whole wheat flour
1/2 tsp thyme
1/2 tsp salt
1/4 tsp black pepper
parsley and green onions tops(optional)
Brown the meat in the oil and butter on a medium/high heat for about 15 minutes or until nicely browned.
Add the diced onion and cook until almost translucent.
Add the garlic and cook for 1 minute.
Add everything else, bring to a boil then reduce to a light simmer and cook for 1 hour and 30 minutes or until meat is tender.
Add water as necessary. I used ½ cup.
Add green onion tops and parsley and cook 10 minutes more.
Enjoy...