Tangy Marinated Beef - cooking recipe

Ingredients

2 lb. well trimmed boneless round steak
3/4 c. vinegar
2 large onions, chopped
3 large carrots, diced
1/2 tsp. salt
8 peppercorns
1/8 tsp. ground cloves
2 bay leaves
1 Tbsp. cornstarch

Preparation

Two days before serving, place well trimmed meat in large bowl or pan.
In saucepan combine 3/4 cup water with rest of ingredients, except cornstarch.
Heat to boiling, then pour over the meat.
Cover and refrigerate two days.
Turn meat occasionally. About 3 hours before serving, remove from marinade and drain on paper towels.
Pat dry.
Strain and reserve marinade, discarding whole spices.
Brown meat on all sides in hot Teflon skillet over medium heat.
Add marinade, cover and simmer 1 hour or until meat is tender.
To thicken gravy, mix cornstarch with 2 tablespoons of water to form a paste.
Stir into gravy and continue cooking until slightly thickened.
Yield:
8 servings.
Carbohydrate 7 g, protein 22 g, fat 15 g, calories 251.
One serving = 3 meat medium fat exchange, 1 vegetable exchange.