Recipe - Beef In Red Wine

6 pound Sirloin tip or steamship rnd
2 cup Carrots, cut or sliced up
2 Clove garlic, minced
One half teaspoon Pepper
1 teaspoon Dry parsley
1 teaspoon Salt
1 cup Tomato sauce
3 tablespoon Cornstarch
3 cup Dry red wine
1 cup Water
2 Onions, lg, cut or sliced up
One half teaspoon Thyme
1 Bay leaf
2 tablespoon Vegetable oil
1 cn Condensed beef broth
3 tablespoon 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 23 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 cut or sliced up meat or serve separately at table.

Mrs. Harold T. Cook

From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip