2 tb Butter
1    Sliced med onion
1    Garlic clove
1 c  Beef broth or bouillon
1 tb Cornstarch, dissolved in
2 tb Water
2/3 c  Dry red wine
2 tb Sherry
Salt & pepper
1 lb Minute steaks
Parsley

Melt butter in skillet; cook onion & garlic until limp. Stir in broth
& cornstarch; heat to boil, stirring until sauce thickens. Stir in
wine & sherry; season with salt & pepper. Pour sauce into saucepan &
keep warm. Add steaks to skillet; raise heat & cook, turning
occasionally until evenly browned, about 90 seconds. Remove steaks to
platter; pour sauce over. Use parsley as garnish.