3 lbs. London Broil (Top Round)
1 small red onion, browned or 1/3 cup dried minced onion
8 oz. package mushrooms, sliced
1 tablespoon Worcestershire sauce
2 tablespoons red wine vinegar
3 tablespoons sugar
2 cups hearty burgundy
1 package Knorr Tomato Beef (oxtail) soup mix

Cup beef into 1 1/2" pieces and brown with onions. Place browned beef in 2-quart casserole dish. Reserve meat drippings and any liquid in pan. Add mushrooms to beef.
In small sauce pan combine meat drippings and remaining ingredients. Add wine in intervals. Bring to a boil, whisking constantly. Add more or less liquid as needed. Pour gravy over meat and mix well. Bake 2 1/2 to 3 hours at 350 degrees. Serve with green vegetables and red cabbage.

recipe by Linda Coleman