4 lb. round steak, cut into
salt and pepper
1/4 c. vegetable oil
2 c. blackberry wine
1 1/2 c. water
1/2 pkg. dry onion soup mix
1 can (6 oz.) tomato paste
2 Tbsp. brown sugar
1 lb. fresh mushrooms, sliced
1/2 c. butter
Dredge meat cubes in flour seasoned with salt and
pepper. Heat oil in a large Dutch oven; brown meat on all
sides. Mix together wine, water, onion soup mix, tomato paste
and brown sugar. Pour over meat. Bring to a boil, then lower
heat and simmer for 1 1/2 to 2 hours or until meat is very
tender. Saute mushrooms in butter until just tender. Add to
beef. Turn into serving dish; garnish with parsley. Serves 8
to 10 with hot rice or buttered noodles.
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