Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Beef boneless round, tip or 2 sm Onions; cut lengthwise into
-chuck steak -fourths
1/2 c Zinfandel or dry red wine 2 sm Zucchini; cut into 1-inch
1 tb Olive or vegetable oil -slices
1/2 ts Salt 1 ea Red or yellow bell pepper;
1 cl Garlic; cut into halves -cut into 1-inch pieces
2 tb Prepared mustard 4 ea Mushrooms
2 tb Black peppercorns; coarsely Olive oil
-crushed

Trim excess fat from beef steak; cut beef into 1-inch cubes. Place
in glass or plastic bowl. Mix wine, 1 tablespoon oil, the salt and
garlic; pour over beef. Cover and refrigerate at least 6 hours but
no longer than 24 hours, stirring occasionally.
Remove beef, drain thoroughly. Thread beef cubes on four 11" metal
skewers, leaving space between cubes. Brush with mustard; sprinkle
with peppercorns.
Set oven control to broil. Place kabobs on rack in broiler pan.
Broil with tops about 3 inches from heat 5 minutes; turn over. Broil
5 minutes longer.
Alternate onion, zucchini, bell pepper, and mushrooms on each of
four 11" metal skewers, leaving space between each. Place kabobs on
rack in broiler pan with beef; brush vegetables with oil. Broil
kabobs, turning and brushing vegetables with oil, until beef is done
and vegetables are crisp-tender, 5 to 6 minutes.

_Betty Crocker's Cooking With American Wine_ Prentice-Hall Press,
1989 ISBN 0-13-074295-3 Typos by Jeff Pruett From the Baltimore
Picnic, 1995 Mary Riemerman?
Submitted By JEFF PRUETT On 10-06-95

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