Description Edit

Makes 6 servings.

Ingredients Edit

• 1½ pounds beef round steak, cut into 1-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
• 1½ tablespoons cornstarch
• 1½ cups beef broth
• ⅛ teaspoon ground black pepper
• 3 cups hot cooked rice

Directions Edit

1. Brown meat and garlic in butter in large skillet.
2. Add ½ cup wine, cover, and simmer for 45 minutes, or until meat is tender.
3. Add tomatoes, green onions, 1 teaspoon tarragon and ½ teaspoon salt; cook 3 minutes longer.
4. In small saucepan blend cornstarch, broth, pepper, remaining ½ cup wine, remaining 1 teaspoon tarragon and remaining ½ teaspoon salt; bring to a boil.
5. Reduce heat and cook 2 minutes.
6. Stir into beef.
7. Serve over rice.