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Red Wine Marinade


1 cup dry red wine
3 tablespoons red wine vinegar
2 tablespoons coarse grain mustard
2 tablespoons vegetable oil
2 garlic cloves; minced
1 1/2 teaspoon sugar
1 teaspoon cracked black pepper

Combine red wine, vinegar, mustard, oil, garlic, sugar and pepper in 2-cup microwave-safe glass measure. Cover with plastic wrap, venting one corner. Microwave at High (100% power) 3 to 4 minutes, stirring occasionally. Cool thoroughly before using.

Tip: Use as a marinade on larger cuts of beef such as an eye round roast, 1 1/2 inch-thick top round or chuck steaks or larger-size kabobs.

Yield: About 1 1/4 cups.

Busted by Gail Shermeyer <>

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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 1 serving

Preparation Time: 0:00

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