Prep 1 hr
Cook 35 mins
Found this version in a 1940's cookbook. Thought everyone might like to see!
- 1 (2 lb) london broil beef
- 1 lb sliced portabella mushroom
- 2 cups dry red wine
- 1⁄2 cup fresh parsley, minced
- 1 teaspoon crushed dried rosemary
- 3 cloves garlic
- 2 tablespoons shallots, minced
- 2 cups beef broth
- 1 cup diced tomato
- Place London broil along with mushrooms, wine, parsley, rosemary, garlic and shallots in a plasticbag and secure.
- Place in the refrigerator for about an hour to marinate.
- Remove beef from marinade and place in a large skillet and cook over medium heat until cooked to your liking.
- Place steak aside.
- In the same skillet, place reserved marinade, beef broth and tomatoes and cook over low heat for 15- 20 minutes.
- Slice London broil and pour sauce over meat.
I was not thrilled with the end result. The sauce was not that tasty and was very watery. I would definitely not waste my time making this recipe again.
Perhaps it was the top round the store sold me as being for London Broil, but my meat was as tough as shoe leather and I cut it thin against the grain. We ate it, but we wouldn't make it again.
Just fantastic. This is, hands down, the best London Broil recipe I've ever used. Tender, flavorful, absolutely delicious. The mushroom, garlic and wine flavors work together and fully develop during marinating, making for an extraordinarily succulent cut of beef. The reduced sauce is perfect over not only the beef, but also mashed potatoes or rice. Yum!