Topside Beef
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Good Things Utah
Topside Beef
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Topside Beef -
by: Deanna Buxton- Worldwide Ward Cookbook-Mom's Best Recipes
1 topside or silverside beef roast
2 or 3 garlic cloves
2 Tbsp. butter
2 Tbsp. oil
1 large onion, chopped
1 liter monis red grape juice
1 can creamed or sliced mushrooms
1 (10.75 oz.) can cream of mushroom soup
soy sauce
cornstarch for thickening
Spike the roast with slivers of garlic. Melt butter and oil in pan and sear all sides of the roast. Remove roast from pan and fry onion in same pan until onion is 'glassy,' adding more butter and oil if necessary. Place roast in a roasting pan, add onions, grape juice and mushrooms (you can use canned mushrooms OR the mushroom soup OR both). Make sure the meat is covered. If your roasting pan is too large, make a pouch out of tin foil to put it in first so that the liquid completely covers the meat. Cover and cook in 350 oven for 2 to 3 hours.
Add soy sauce to taste ( instead of using salt). Remove roast from sauce and shred the meat and return it to the roasting pan. Thicken with mixture of cornstarch and water. The amount will depend on how liquid it is and how thick you want the sauce. Serve over rice, with a side of garden peas and fresh green salad. About 8 servings.
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My mother would always make this when she had missionaries over for lunch on a Sunday. When I was no longer living at home, I made sure I wangled a lunch invite whenever I knew she was making this. Everyone would go back for seconds and thirds just because it tastes so good!! We grew up calling it "Beef Stroganoff", but after making beef stroganoff in a high school cooking class, I realised this was not Beef Stroganoff. I MUCH prefer this! My mom had 10 kids and I think all would agree that this is her best recipe!! In 2004 I went back to South Africa to visit my mom while she was undergoing chemotherapy for breast cancer that had returned. I remember sitting on the side of her bed asking her the details of this recipe and other favorites. My mom died at age 62 of breast cancer. My name is Beverly Ledward and though I grew up in South Africa, I now live in Herriman, Utah and am a member of the Ledward Pioneer Ward. I put my mother's name on this recipe in her memory.
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