Ingredients

• Marinade:
• 1 cup dry white table wine
• 3 Tbsp. wine vinegar
• 1 canned green chili - chopped finely
• 1 Tbsp. brown sugar
• 1 tsp. salt
• 1/2 tsp. garlic power
• Sauce:
• 1 cup drained marinade
• 1/2 cup boullion
• 2 Tbsp. chopped onion
• 2 tsp. ea. corn starch & water
• 1/4 cup chili sauce
• 2 Lbs. beef round steak cut 1 1/2 to 2 inches thick.
• 2 Tbsp. shortening
• Garnish:
• 3 medium sized tomatoes - quartered
• 1/2 cup pitted olives
• 1 small can (4oz) artichoke hearts; drained.

Method

1. Mix first 6 ingredients for marinade, trim excess fat from meat, place meat in pan or bowl and marinate in refrigerator overnight. The next day, drain meat well, saving marinade. In a large skillet brown meat on both sides in heated shortening.
2. Add marinade, boullion, chili sauce and chopped onion. Cover pan and simmer until tender about 1 1/4 hr. Skim any fat from liquid. Blend cornstarck with water and stir into liquid. Cook until thickened. Add tomatoes, olives, artichoke hearts. Heat place meat on heated platter. Arrange garnish around on top of meat, spoon on a little sauce, serve the remainder seperately. Serves 6.