1/3 c. butter
2 lbs. lean tender beef
1 lb. onions, sliced
Salt and pepper
1 c. condensed beef broth
Dry red wine

Preheat the oven to 375 degrees. Heat butter in a saucepan and brown the meat in it. Remove the meat with a slotted spoon and put aside.

Cook the onions in the pan until soft but not brown (they will become translucent). Add wine or water, if needed. Put the cooked onions in the bottom of a casserole dish and put the meat on top. Season with salt and pepper, then add the beef broth. Add just enough dry red table wine to cover the mixture.

Cook until the fluid is significantly reduce and until the meat is cooked and tender, 45 minutes to an 1 hour. Serve the beef with onions and red wine over polenta on heated plates. Serves 4.

POLENTA:

1.5 c. polenta corn meal
6.25 c. water
Salt

Polenta is best cooked in a pan with a convex bottom. Copper or enamel works the best. Boil the salted water and add the coarse corn meal slowly, about 1/3 cup (a handful) at a time. Decrease the heat and stir constantly while scraping the bottom and sides. Cooking time will be about 30 to 45 minutes and your arms will become tired before you are finished.

Once the polenta comes away easily from the sides of the pan and the spoon stands up in the polenta, it is finished. Loosen it from the pan with a spoon and serve it very hot. If the polenta is too thin or if you are going to serve it a little later, place it in a casserole dish. Add several tablespoons of butter to the top and bake in the oven until serving time. Serve with chicken or pheasant sauce or with beef and wine sauce.