Sharon's Swiss Steak

3/4 Cup Burgundy
1/4 Cup Water
2 Cloves Garlic -- pressed
1 Stalk Celery -- diced
1 Pinch Italian Seasoning
4 Ounce Can Mushrooms
2 Tablespoons Butter
1/3 Cup Flour
3 Pounds Round Steak -- 3/4 to 1" thick
Bacon Drippings
2 Medium Onions -- chopped

Combine wine, water, garlic, celery, Italian seasoning and let stand during other preparation. Saute mushrooms in butter, remove from pan with a slotted spoon. Saute' onions in a small amount of oil, remove them from the pan when they are limp. Take flour and add salt and pepper to season it and rub it into the steak that has been cut into serving pieces. Fry the steak slowly in a sufficient amount of bacon fat until lightly browned on both sides. Put all meat in a pam and surround with onions. Pour wine mixture on top and then add mushrooms. Cover tightly and simmer slowly for approximately 45 minutes, or until meat is tender. Add more wine if you need more moisture.

NOTES : This is an all-time favorite recipe. I like it especially because it can be made ahead in your electric skillet and simply heat it up when it's time to eat. A great company dish, I like to serve it with mashed potato casserole.