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ROMAN STEAK 
2 lbs. top round steak (1/2 in. thick)
2 tbsp. oil
1 c. thin sliced onions
1 garlic clove, minced
1 1/2 tsp. salt
1 1/2 tsp. pepper
1 c. Burgundy wine
1/2 c. boiling water
2 tbsp. tomato paste

Marinate steak for 2 hours in wine, salt, and pepper. Slice steak into 1 inch strips. Heat oil in a large skillet. Add onions and garlic. Saute 5 minutes. Add meat and brown on both sides. Add salt, pepper, wine, tomato paste, and boiling water. Bring to a boil. Simmer gently over low heat for 1 1/2 hours to 2 hours or until tender. Serve over hot, buttered noodles. Makes 6 servings.
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