Beef Tarragon

Heat butter or margarine in a large, heavy-bottomed skillet over medium-high heat until melted and foaming. Working in batches to avoid crowding, brown the beef round steak squares on all sides until deeply caramelized, approximately 8-10 minutes total. Transfer browned beef to a plate.

Reduce heat to medium and add the minced garlic to the same skillet, stirring constantly for about 30 seconds until fragrant. Pour in ¾ cup of the red wine, scraping the bottom of the pan with a wooden spoon to deglaze and release any browned bits.

Return the beef to the skillet and add the beef broth, peeled and chopped tomatoes, ½ teaspoon of the salt, 1 teaspoon of the tarragon leaves, and the ground black pepper. Bring the mixture to a simmer, then reduce heat to low and cook covered for 30 minutes, stirring occasionally.

In a small bowl, whisk together the cornstarch and the remaining ¼ cup of red wine until smooth and well combined. This slurry will thicken the sauce.

Stir the cornstarch mixture into the simmering beef and sauce, stirring constantly until the liquid thickens slightly, about 2-3 minutes. Add the sliced green onions, remaining ½ teaspoon of salt, and the remaining 1 teaspoon of tarragon leaves, stirring to combine.

Taste and adjust seasoning as needed. Simmer uncovered for an additional 5 minutes to allow the flavors to meld and the sauce to reach the desired consistency.

Serve the beef tarragon over the hot cooked rice, spooning the sauce and vegetables over each portion.