Description Edit

Makes 6 servings.

Ingredients Edit

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.

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