Beef Burgundy

• 2 oz. dripping
• 1 medium-sized onion, chopped
• 2 tablespoons frozen peas

Melt dripping and sauté the chopped onion. Cube the stewing steak into 1½ in. cubes and mix in the seasoned flour. When onions are sautéed, add the cubed meat for 3-4 minutes, add tomato purée, peas, wine, bayleaf, stock and seasoning to taste. Allow to simmer gently for 40-45 minutes or until meat is tender. Put rice, water and salt in saucepan. Bring to boil, stir once. Cover tightly and simm