Burgundy Steak Sandwiches

INGREDIENTS:
2 teaspoons margarine or butter 1 small onion, sliced 1 (2.5oz) jar of sliced mushrooms, drained
2 frozen thinly sliced beef sandwich steaks (from 14-oz pkg.) 1/2 cup purchased beef or brown gravy 2 tablespoons Burgundy or dry red wine
2 (3/4-inch thick) diagonal slices sourdough French bread
Procedure:
1 Melt margarine in large skillet over medium heat. Add onion and mushrooms; cook and stir 2 to 3 minutes or until onion is crisp-tender. Remove from skillet; set aside.
2 In same skillet, cook sandwich steaks as directed on package. Add onion mixture, gravy and wine; cook over medium heat until thoroughly heated.
3 To serve, place 1 slice of bread on each of 2 individual plates. Top bread with steak and sauce mixture.