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1/3 c. red wine vinegar
1 Tbsp. cooking oil
1 clove garlic, minced
1/2 tsp. salt
1/2 tsp. dried basil, crushed
1/4 tsp. dried thyme, crushed
4 tsp. cornstarch
1 1/2 lb. beef chuck blade
steak, cut 1-inch thick
2 Tbsp. cold water
1 (2 1/2 oz.) jar sliced
mushrooms, drained
1/4 tsp. Kitchen Bouquet

For marinade, combine red wine vinegar, oil, garlic,
salt, basil and thyme. Trim excess fat from meat; pierce all
surfaces of meat with long-lined fork. Place meat in plastic
bag; set in shallow dish. Add marinade to bag; turn bag to
coat all surfaces of meat. Close bag. Refrigerate for 8 hours
or overnight, turning plastic bag several times to distribute
marinade. Drain meat; reserve 3 tablespoons marinade. Add
water to reserved marinade to equal one cup liquid. Place meat
on unheated rack of broiler pan. Broil meat four inches from
heat until desired doneness. (Allow 12 to 14 minutes total for
medium.) Turn meat once half way through cooking time.
Meanwhile, in small saucepan stir cornstarch into cold
water. Add reserved marinade mixture. Cook and stir until
thickened and bubbly. Add mushrooms and Kitchen Bouquet, if
desired; heat through. Season to taste with additional salt.
Slice meat across the grain into thin slices. Serve with
mushroom mixture. Makes four servings.

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