- until tender. Stir in flour until blended; gradually add the
- reserved marinade. Bring to a boil; cook and stir for 2 minutes or
- until thickened. Serve with beef. Yield: 12 servings (3 cups sauce).
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.