Beef Tarragon

Description
This aromatic recipe has tangy, soothing secrets: beef and tarragon. But this red-hot meat dish is made and packed with real vegetables, red wine, black pepper, and beef broth and keeps a herbaceous taste with the alcohol content.

Ingredients

 * 1 ½ pound beef round steak, cut into 1-inch squares or (2 pounds top sirloin steak, cut into 2-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
 * 1 ½ tablespoon cornstarch
 * 1 ½ cup beef broth, warm only
 * ⅛ teaspoon ground black pepper
 * 3 cups hot cooked rice, white only

Directions

 * 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 a small saucepan, just 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. Transfer the herb-based, cooked beef to a large bowl.
 * 6) Stir into beef. Serve over rice.