1 tablespoon vegetable oil
2 cloves garlic, minced
1 tablespoon dried basil
1/3 cup white wine
1 (4 ounce) can sliced mushrooms
1 cup barbecue sauce
2 (.75 ounce) packages dry onion soup mix
2 tablespoons distilled white vinegar
1 (8 ounce) can tomato paste
1 (.75 ounce) package dry onion soup mix
1 1/2 cups beef bouillon
In a medium saucepan, heat oil over medium heat. Stir in the garlic, basil, white wine, mushrooms, barbecue sauce, dry onion soup mix and distilled white vinegar. Cook, stirring, until all ingredients are thoroughly combined. Remove from heat and whisk in tomato paste, tomato paste, bouillon, and lemon juice. Pour over meat in a single layer.
Bring a large pot of lightly salted water to a boil. Add meat and stir for 10 minutes, or until browned and cored. Remove from heat and reserve for later.
Whisk together the beef bouillon and 1/2 cup reserved marinade mixture, and pour over meat. Heat through, and serve. Serve warm or cold.