Beef Top Round - Early Bird Special

By McLean

Ingredients

• 1 (2 to 2 1/2 pound) beef top round
• 1 can (10 1/2 ounces) condensed French onion soup
• 1 1/2 cups Burgundy or other dry red wine
• 1 tablespoon minced garlic
• 1 tablespoon sugar
• 2 teaspoons light soy sauce
• 1/4 teaspoon ground ginger
• 2 tablespoons all-purpose flour
• 1/4 cup water

Details

Servings 6
Cooking time 35mins
Adapted from mrfood.com

Preparation

Step 1

Place the beef in a large resealable plastic storage bag and place open-end up in a deep bowl.

In a medium-sized bowl, combine the soup, wine, garlic, sugar, soy sauce, and ginger; mix well. Pour over the beef in the bag and seal tightly. Chill for 8 hours or overnight, turning the bag occasionally to marinate evenly.

Preheat the broiler.

Remove the beef to a broiler pan or rimmed baking sheet that has been coated with nonstick vegetable spray, reserving the marinade. Broil the meat for 30 to 35 minutes for medium-rare, or to desired doneness, turning halfway through the cooking.

Meanwhile, place the marinade in a small saucepan and bring to a boil over medium-high heat.

In a small bowl, combine the flour and water; whisk until the flour is dissolved. Slowly add the flour mixture to the boiling marinade, then reduce the heat to medium-low and simmer for 3 to 4 minutes, or until the sauce thickens.

Slice the meat across the grain and serve with the Burgundy onion sauce from the pan.