This aromatic recipe has tangy, soothing secrets: beef and tarragon. But this red-hot meat dish is made and packed with real vegetables, red wine, black pepper, and beef broth and keeps a herbaceous taste with the alcohol content.
- 1 ½ pound beef round steak, cut into 1-inch squares or (2 pounds top sirloin steak, cut into 2-inch squares)
- 1 clove garlic, minced
- 2 tablespoons butter or margarine
- 1 cup red wine, divided
- 2 medium tomatoes, peeled and chopped
- ½ cup sliced green onions
- 2 teaspoons tarragon leaves, divided
- 1 teaspoon salt, divided
- 1 ½ tablespoon cornstarch
- 1 ½ cup beef broth, warm only
- ⅛ teaspoon ground black pepper
- 3 cups hot cooked rice, white only
- Brown meat and garlic in butter in large skillet.
- Add ½ cup wine, cover, and simmer for 45 minutes, or until meat is tender.
- Add tomatoes, green onions, 1 teaspoon tarragon and ½ teaspoon salt; cook 3 minutes longer.
- In a small saucepan, just blend cornstarch, broth, pepper, remaining ½ cup wine, remaining 1 teaspoon tarragon and remaining ½ teaspoon salt; bring to a boil.
- Reduce heat and cook 2 minutes. Transfer the herb-based, cooked beef to a large bowl.
- Stir into beef. Serve over rice.