2 lbs. Top Round of beef
2 tbsp. butter
2 tbsp. hot sherry wine
24 sm. white onions
12 lg. mushrooms
salt and pepper
1 tsp. tomato paste
1 tsp. meat paste (beef soup base)
3 tbsp. flour
1 c. beef stock
1 c. red wine
Herbs and parsley

Cut beef in large pieces and brown quickly in hot butter. Add hot sherry. Remove meat from skillet and place in casserole dish.

Place onions in skillet and brown quickly; add mushrooms and cook for 1 minute. Add the tomato paste, meat paste and flour and stir until smooth. Add beef stock and 1/4 cup of red wine. Season with salt, pepper and herbs. Pour mixture over beef and cook slowly until tender (approximately 2 hours). Add remaining red wine while cooking. Sprinkle with parsley and serve.

This is the perfect dish to serve with French bread. The gravy is yummy to dip the bread into.