Roasted Beef with portabella mushroom & Wine Sauce
- Ready In:
- 2hrs 30mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 1 1⁄2 lbs boneless bottom round roast (or what you like)
- 1 envelope dry onion soup mix
- 5 ounces red wine
- 2 (14 ounce) cans beef broth
- 1 cup thinly sliced carrot
- 1 stalk celery (sliced thin)
- 4 baby portabella mushrooms (thinly sliced)
- salt and pepper
directions
- Mix onion soup, half the beef broth,and the wine.
- Pour over roast and bake until done (350).
- When done put roast on plate to cool.
- Save broth in pan.
- In a wok or frying pan add about 2tbs.
- oil, add carrots and celery.
- cook for about 2 minutes.
- Add the mushrooms cook for about 2 more minutes and then add broth from baking pan and the rest of the canned broth.
- You can either thicken with a little cornstarch or cook down to thicken.
- To serve:1/2 c cooked noodles or rice, 2oz beef, 3oz sauce.
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RECIPE SUBMITTED BY
duckit
Saginaw, Michigan
I like to cook, I am a simple cook though. I find it nice to take a few simple ingredients, that by them selves may not be much, but put them together and they turn into a nourishing meal. I have raised 5 sons, they are all grown now. So I have cooked a meal or two in my life. I still like to cook,but I don't cook as much as I used to. My favorite meal is fried pork chops, Mashed potatoes and gravy, with spaghetti a close second.I like things that are easy to make, these days if it is not I probably won't go to the trouble.