Title: Beef in Red Wine
Categories: Meat Entree Londontowne
Yield: 10 Servings
| 6 | lb | Sirloin tip or steamship rnd |
| 3 | c | Dry red wine |
| 2 | c | Carrots, sliced |
| 1 | c | Water |
| 2 | | Clove garlic, minced |
| 2 | | Onions, lg, sliced |
| 1/2 | ts | Pepper |
| 1/2 | ts | Thyme |
| 1 | ts | Dry parsley |
| 1 | | Bay leaf |
| 1 | ts | Salt |
| 2 | tb | Vegetable oil |
| 1 | c | Tomato sauce |
| 1 | cn | Condensed beef broth |
| 3 | tb | Cornstarch |
| 3 | tb | 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