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    Mushroom-Stuffed Beef Roast

    List of Ingredients




    1 2-pound beef eye of
    round roast
    1/4 cup dry white wine
    8 ounces fresh mushrooms,
    finely chopped (3 cups)
    1/4 cup water
    1/4 teaspoon dried
    dillweed or fennel seed,
    crushed
    1/8 teaspoon salt
    1/3 cup thinly sliced green onion
    1 tablespoon reduced-calorie mayonnaise or salad dressing
    1/2 cup plain low-fat yogurt
    1 tablespoon all-purpose flour
    1/8 teaspoon pepper
    1/2 cup beef broth

    Recipe



    Trim excess fat from roast. Then, cut 8 evenly spaced crosswise slits or
    pockets in roast, making each 3 inches deep. Place roast in a plastic bag
    set in a deep bowl. Pour wine over roast. Seal bag. Marinate roast in the
    refrigerator for 6 to 24 hours, turning bag occasionally.

    For filling, in medium saucepan combine mushrooms, water, dillweed or
    fennel seed, and salt. Cook, uncovered, over medium heat for 15 minutes or
    until liquid is evaporated. Cool. Stir in onion and mayonnaise or salad
    dressing.

    Remove roast from bag, discarding marinade. Spoon filling into pockets in
    roast. Place roast in a shallow roasting pan. Roast in a 325 degree F oven
    for 1-1/4 to 1-1/2 hours or until meat thermometer inserted into thickest part
    of meat registers 140 degrees F. Remove from oven. Keep warm.

    For sauce, in a small saucepan stir together yogurt, flour, and pepper. Stir
    in beef broth. Cook and stir over medium heat until thickened and bubbly.
    Then, cook and stir for 1 minute more. To serve, slice meat between filled
    pockets. Serve with sauce. Makes 8 servings.

 

 

 


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