Beef in red wine
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Sirloin tip or steamship rnd |
| 3 | cups | Dry red wine |
| 2 | cups | Carrots, sliced |
| 1 | cup | Water |
| 2 | eaches | Clove garlic, minced |
| 2 | eaches | Onions, lg, sliced |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Thyme |
| 1 | teaspoon | Dry parsley |
| 1 | each | Bay leaf |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Vegetable oil |
| 1 | cup | Tomato sauce |
| 1 | can | Condensed beef broth |
| 3 | tablespoons | Cornstarch |
| 3 | tablespoons | Water |
Directions
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