Prep 20 mins
Cook 1 hr
This tasty sauce with a little heat is perfect to keep moist lean meats such as eye of round or roast venison or to simmer tough lean meats. This was for the second night of eye of round cooked on the Showtime Rotisserie. I served it with scalloped potatoes, but DH got a spoon to enjoy the rest of the gravy. To avoid overcooking the previously cooked meat, don't add the meat until the last 15-18 minutes (add until heated through). If cooking "trophy" venison (aka, tougher meat), allow meat to simmer in sauce while it is reducing. I have been very pleased with Spices Etc. (http:/www.spicesetc.com) for quality, prices, and efficiency; I buy spices in bulk from them and their dried wine powders are essential to my crockpot stews. The consomme, sherry and mushroom gravy mix help to thicken the gravy. If you are shy about garlic, cut it back to 2 teaspoons.
- 10 1⁄2 ounces Campbell's French onion soup
- 10 1⁄2 ounces condensed beef consomme
- 14 1⁄2 ounces diced tomatoes with jalapenos
- 2 tablespoons garlic, minced
- 1⁄4 cup burgundy wine powder (from Spices Etc.)
- 1⁄4 cup dry sherry
- 4 ounces mushroom stems and pieces (1 small can, drained)
- 1 tablespoon mushroom gravy mix
- 2 lbs cooked lean beef (eye of round or venison)
- Empty condensed soups into 2 quart saucepan. Bring to a boil, then simmer uncovered for 30 minutes, stirring occasionally.
- Add tomatoes, garlic, wine powder, and dry sherry. Simmer uncovered for 45 minutes, stirring occasionally.
- Add drained mushroom pieces and mushroom gravy mix, and simmer uncovered, stirring occasionally, for 5 minutes.
- Add sliced cooked lean meat, and simmer covered at very low heat for 15-20 minutes.
- Serve meat on rice or mashed potatoes. Ladle gravy over meat.