Mushroom-Sauced Roast Beef-This recipe is rated by Richard as A+!
Low-fat Oven 325 degrees
1 2-3 pound beef eye of round roast
2 TB. Dijon-style mustard
1/2 tsp. coarsely ground pepper
3 cups quartered fresh mushrooms
4 green onions, bias-sliced into 1/2 inch pieces
1 clove garlic, minced
2 TB margarine or butter
1/4 cup flour
1/2 tsp. dried thyme or marjoram, crushed
1 1/2 c. beef broth
1/4 light cream or milk
1. 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 oven till thermometer registers 140 for medium rare (1 1/2 to 2 hours) or 155 for medium (1 3/4 to 2 1/4 hours). Cover with foil; let stand 15 minutes before carving. (The meat's temp. will rise 5 degrees during standing.)
2. Meanwhile, for sauce, in a medium saucepan cook mushrooms, green onions, and garlic in hot margarine or butter till green onions are tender. Stir in flour and thyme. Gradually stir in beef broth. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more. Stir in light cream or milk. Cook and stir till heated through.
3. Thinly slice meat across the grain. Arrange on a serving platter. Pour some sauce on top of the meat. Pass remaining sauce. Makes 8-10 servings.