Title: Beef in red wine
 Categories: Meats, Main dish, Londontowne
      Yield: 10 servings
 
      6 lb Sirloin tip or steamship rnd
      2 c  Carrots, sliced
      2 ea Clove garlic, minced
    1/2 t  Pepper
      1 t  Dry parsley
      1 t  Salt
      1 c  Tomato sauce
      3 T  Cornstarch
      3 c  Dry red wine
      1 c  Water
      2 ea Onions, lg, sliced
    1/2 t  Thyme
      1 ea Bay leaf
      2 T  Vegetable oil
      1 cn Condensed beef broth
      3 T  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