1 1/2 pounds red meat
5 tablespoons butter or margarine
4 tablespoons oregano
4 tablespoons dried parsley
2 tablespoons dried basil
1 teaspoon dried thyme
3 cloves garlic, crushed
1 inch finely chopped cranberry
3 1/4 cups vegetable broth
In a medium frying pan, brown meat each piece on all sides about 5 minutes on each side. Serve immediately.
In a large bowl, mix butter, oregano and parsley. Season with basil, thyme, garlic, cranberries, vegetable broth and oregano. Stir until well blended.
Fry meat and vegetables in oil until no longer pink and set aside.
In a separate large bowl, mix red wine, wine with lemon wine, olive oil, garlic salt and oregano mixture. Stir until well blended. Serve warmed over meat mixture in a bowl, cucumber to taste.