Cut round steak into slices 1/4 inch thick and 2 inches long. Dredge in flour and salt and brown. Add dissolved bouillon cubes, burgundy wine, catsup and herbs. Cover tightly and cook slowly for 45 minutes. Add mushrooms and cook 14 minutes longer or until meat is tender. Remove bay leaf.
Thicken cooking liquid with flour if desired. Serve over hot rice or noodles.