Beef Tarragon

Description
Makes 6 servings.

Ingredients

 * 1 1/2 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
 * 1/2 cup sliced green onions
 * 2 teaspoons tarragon leaves, divided
 * 1 teaspoon salt, divided
 * 1 1/2 tablespoons cornstarch
 * 1 1/2 cups beef broth
 * 1/8 teaspoon ground black pepper
 * 3 cups hot cooked rice

Directions
Brown meat and garlic in butter in large skillet. Add 1/2 cup wine, cover, and simmer for 45 minutes, or until meat is tender. Add tomatoes, green onions, 1 teaspoon tarragon and 1/2 teaspoon salt; cook 3 minutes longer.

As beef simmers, prepare sauce: in small saucepan blend cornstarch, broth, pepper, remaining 1/2 cup wine, remaining 1 teaspoon tarragon and remaining 1/2 teaspoon salt; bring to a boil. Reduce heat and cook 2 minutes. Stir into beef. Serve over rice.