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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.



  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.