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Beef In Red Wine ethnic, main dish, meats 6 lb sirloin tip or steamship rnd 2 cup carrots, sliced 2 each clove garlic, minced 1/2 teaspoon pepper 1 teaspoon dry parsley 1 teaspoon salt 1 cup tomato sauce 3 tablespoon cornstarch 3 cup dry red wine 1 cup water 2 each onions, lg, sliced 1/2 teaspoon thyme 1 each bay leaf 2 tablespoon vegetable oil 1 can condensed beef broth 3 tablespoon water Make a marinade with the wine, water, onion, carrots, garlic, parsley, thyme, bay leaf, salt, & pepper. Put the meat in a bowl and pour the marinade over it. Cover tightly and refrigerate overnight or longer. Remove the meat from the marinade and wipe with paper towels. Heat the oil in a heavy pan and brown the meat on all sides. Discard any fat left in pan. Put meat in baking pan and pour over it the beef broth, tomato sauce, and marinade. Cover and bake at 325 degrees for 2-3 hours or until meat is tender or to desired doneness. Remove meat from pan and strain juices. Mash onions and carrots. Mix cornstarch in water and stir into juices and mashed vegetables until thickened. Add additional salt if needed. Strain over the sliced meat or serve separately at table. Mrs. Harold T. Cook Yield: 10 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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