Mushroom-Sauced Roast Beef
Let the succulent aroma of this savory dish into your home with this simple and easy to follow recipe.
Yield
4 servingsPrep
30 minCook
2 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | lbs |
beef eye of round roast
|
*
|
| 2 | tablespoons |
dijon mustard
|
|
| ½ | teaspoon |
black pepper
ground |
|
| 3 | cups |
mushrooms
fresh |
*
|
| 4 | each |
scallions, spring or green onions
bias-sliced into 1/2 inch pieces |
|
| 1 | each |
garlic cloves
minced |
|
| 2 | tablespoons |
butter
or margarine |
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
thyme
dried thyme, crushed |
*
|
| 1 ½ | cup |
beef stock
|
|
| ¼ | cup |
light cream (half&half)
or milk |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | lbs |
beef eye of round roast
|
*
|
| 3E+1 | ml |
dijon mustard
|
|
| 2.5 | ml |
black pepper
ground |
|
| 7.1E+2 | ml |
mushrooms
fresh |
*
|
| 4 | each |
scallions, spring or green onions
bias-sliced into 1/2 inch pieces |
|
| 1 | each |
garlic cloves
minced |
|
| 3E+1 | ml |
butter
or margarine |
|
| 59 | ml |
all-purpose flour
|
|
| 2.5 | ml |
thyme
dried thyme, crushed |
*
|
| 355 | ml |
beef stock
|
|
| 59 | ml |
light cream (half&half)
or milk |
|
Directions
Trim fat from meat. Mix mustard and pepper. Rub onto meat. Place meat on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in a 325℉ (160℃) oven until thermometer registers 140 for medium rare (1½ to 2 hours) or 155 for medium (1 ¾ to 2¼ hours). Cover with foil and let stand 15 minutes before carving.
Meanwhile, for sauce, in a medium saucepan, cook mushrooms, green onions and garlic in hot margarine until green onions are tender. Stir in flour and thyme. Gradually stir in beef broth. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in light cream or milk, cook and stir until heated through. Thinly slice meat across the grain. Arrange on a serving platter. Pour some sauce atop meat. Pass remaining sauce. Serve with mashed potatoes.
