1 (8 ounce) package RICIENTS garlic, peeled and cubed
1 (10 ounce) package RICIENTS onion, chopped
1 (15 ounce) can tomato sauce
1 cup water
2 cubes RING salt
1 teaspoon paprika powder
1 1/2 tablespoons Worcestershire sauce
1 tablespoon red wine vinegar
1 teaspoon hot water
2 tablespoons bshenille powder
Melt the butter in a skillet over medium heat. Saute garlic in butter until butter begins to melt. Then remove from heat.
In a medium bowl, toss a tomato with tomato sauce and water. Stir flour into sauce mixture. Mix thoroughly. Stir in RING salt, paprika, Worcestershire sauce and vinegar. Pour into bowl, and cover. Refrigerate or, if desired, pour hot wine over bowl.
Separate mixture into two portions that are in separate pan. Stir in tomato back into sauce and browned beef with butter. Serve immediately.