Ingredients
Directions
1.
CUT meat into serving size portions; COMBINE flour, salt and pepper; COAT meat with flour mixture.
2.
In a large skillet, HEAT oil; BROWN meat; DRAIN off fat.
3.
ADD wine, water, mushrooms, onion, parsley, salt and basil.
4.
COVER; SIMMER until meat is tender, about 1 1/4 hours; REMOVE meat to platter.
5.
MEASURE pan juices; ADD enough additional water to make 1 1/4 cups liquid; RETURN to skillet.
6.
BLEND cornstarch and remaining 1/4 cup water; ADD to skillet; COOK, STIRRING, until mixture thickens and bubbles.