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How To make (15) Sunday Rib Roast Of Beef and Wild Mushrooms
BEEF:
2 teaspoons salt
1 teaspoon pepper
2 cloves garlic minced
1 rib roast of beef (about 9 pounds)
:
MUSHROOMS 1 ounce dried wild mushrooms, any kind
2 cups warm water
1 cup beef broth, canned or homemade
2 leeks, white parts only :
wash and finely chop
2 tablespoons butter
3/4 pound fresh wild mushrooms, any kind trim, clean & slice
1 teaspoon dried rosemary leaves
2 tablespoons fresh parsley :
chopped
4 plum tomatoes finely chopped
salt and pepper :
to taste
Preheat oven to 475 degrees.
Combine salt, pepper and garlic and rub the mixture into the surface of the beef. Place the beef in a roasting pan, fat side up, and roast for 1 hour. Reduce the oven temperature to 400 degrees and continue roasting for about 1 1/2 hours, or until a meat thermometer inserted in the center of the meat registers 130 degrees for med-rare or 140 degree for medium.
About 30 minutes before the roast will be done, begin preparing the mushrooms. Soak the dried mushrooms in the warm water until they are completely soft and completely rehydrated, about 15 minutes. Squeeze out the mushrooms, rinse well, and set aside. Strain he soaking liquid through a coffee filter. Combine the strained soaking liquid and the beef broth ion a saucepan, place over high heat and reduce to 1 cup; set aside.
Saute the leeks in butter in a large deep skillet until softened. Add fresh wild mushrooms, white mushrooms, soaked wild mushrooms, rosemary and parsley. Cook until the mushrooms begin to release their moisture. Add the tomatoes and the reduced soaking liquid. Season with salt and pepper, and simmer for 5 minutes. Set aside.
When the beef is done, remove it from the oven and allow it to rest 10 minutes before slicing. Cut the meat from the rack of bones and into 1/8-inch slices. Heat the mushroom sauce to a simmer and serve with the meat.
Make 8-10 servings, plus enough to: Reserve 8 slices (about 1 pound) meat for Cold Roast Beef with Two Sauces, served on Wednesday and 2 to 2 1/2 cups mushrooms for Chicken and Mushroom Stew served on Thursday.
REG #4 Shared by SuzyWert, Indiana USA <SuzyWert@aol.com>
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Start by boiling water for the pasta. I used a shape that is called trottole, which is part of @marianosmarket private selection pasta. On sale for $1.50 a package by the way. ????
The sauce is for 2 servings. The whole pan is 5 points, so if you have a couple extra points, enjoy it all, but I used half for my one cup of cooked pasta. And because of WW math, when I put it in the recipe builder, 1/2 serving is 3 points.
Ingredients:
1/2 cup mushrooms, finely chopped
4 cloves garlic, chopped
4 ounces 96% lean ground beef
1/2 cup tomato sauce (or passata)
1/2 cup 1% cottage cheese
1 tablespoon Italian seasoning
1 pinch of crushed red pepper
pinches of salt and pepper
Heat skillet over medium heat. Spray with avocado oil spray. Saute mushrooms and garlic for 2-3 minutes. Add beef and cook for 1-2 minutes. Add in the tomato sauce, cottage cheese, Italian seasoning, crushed red pepper and taste for salt and pepper seasoning.
Simmer for 5 minutes. Use all or half over one cup of cooked pasta. My serving since I only used half the sauce was 9 points. For the record, I'd probably make this one serving for the extra 2 points and eat the whole pan of sauce, it's that simple and delicious!
p.s. you can't really taste the mushrooms
Enjoy!
#ragu #quickdinner #quickmeals #beef #wwrecipes #mybizzykitchen
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This bone-in-standing ribeye roast that is coated in garlic and herbs is the perfect meal to serve up to your friends and family. These foolproof instructions will ensure your prime rib is impeccable.
PRINT OUT THE RECIPE AT:
Ingredients for this recipe:
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the BEEF STROGANOFF I wish mom made me as a kid
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Today we make the beef stroganoff recipe that I wish my mom made me as a kid. Beef stroganoff was always a little bland but anything over noodles I love. We fix all the issues today by using the braising technique and instead of using steak, we use short ribs and some high-quality mushrooms. The recipe is a dream.
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These sautéed mushroom prepared steakhouse-style are over-the-top delicious. They will rival your favorite steakhouse and they come together in about 15 to 20 minutes! Amazing!
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1 tbs fresh parsely, chopped, for garnish
FULL RECIPE:
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