2lb. boneless beef ribeye roast
2 tbsp. oil
4 cups water
1 10oz. can condense beef broth
1 cup dry red wine
2 garlics, minced
1 tsp. marjoram
4 black peppercorns
3 whole cloves
Mushroom Sauce:
1 tbsp. margarine
1 cup sliced mushrooms
1 cup beef cooking liquid, strained
1½ tsp. cornstarch
¼ tsp. salt
1 tbsp. thinly sliced green onion tops
Tie roast with heaving string at 2” intervals. Heat oil in Dutch oven over
medium–high heat. Cook until evenly browned. Pour off drippings. Add
water, broth, wine, garlic, marjoram, peppercorns and cloves; bring to
boil. Reduce heat to medium-low; cover and simmer 20 to 25 minutes per
pound. Check for doneness. Do not overcook. Remove roast to serving
platter; reserve cooking liquid. Cover roast tightly with foil; allow
standing 10 minutes before carving.
To prepare Mushroom Sauce: melt margarine in medium saucepan over medium-high
heat. Add mushrooms; cook and stir 5 minutes. Remove; reserve. Add liquid,
cornstarch, and salt to pan. Bring to a boil; cook and stir until
thickened, about 2 minutes. Remove from heat. Stir in mushrooms and onion.
Remove strings from roast. Carve into thin slices and top with the Sauce.
Serve with assorted vegetables, if desired.
Makes 6 to 8 servings
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