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