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How To make Mushroom Sauced Roast Beef
Ingredients
2-3
lbs
beef eye of round roast
2
tablespoon
dijon mustard
1/2
teaspoon
pepper, ground
3
cup
mushrooms, fresh
4
each
green onions, bias-sliced into 1/2 inch pieces
1
each
garlic clove, minced
2
tablespoon
butter or margarine
1/4
cup
flour
1/2
teaspoon
dried thyme, crushed
1 1/2
cup
beef broth
1/4
cup
light cream or milk
Directions:
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 degree oven until 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 and let stand 15 minutes before carving.
Meanwhile, for sauce, in a medium saucepan, cook mushrooms, green onions and garlic in hot margarine until green onions are tender. Stir in flour and thyme. Gradually stir in beef broth. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in light cream or milk, cook and stir until heated through. Thinly slice meat across the grain. Arrange on a serving platter. Pour some sauce atop meat. Pass remaining sauce. Serve with mashed potatoes.
How To make Mushroom Sauced Roast Beef's Videos
Creamy chicken with mushroom sauce
CREAMY BEEF WITH MUSHROOM RECIPE | Easy to Follow Recipe | Connh Cruz
Creamy Beef with Mushroom Sauce
1 kl beef sirloin or regular beef, thinly sliced
1/4 - 1/3 cup soy sauce
2 Tbsp oyster sauce
1 Tbsp white sugar
Ground black pepper
2 tbsp cooking oil
1/4 cup butter
2 Tbsp minced garlic
2 medium size yellow onions, finely chopped
1 can (284ml) cream of mushroom
1 tetra pack (250ml) all purpose cream
1 can (400g) Button mushrooms, well drained
(drained wt. 200g)
3 cups water
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ROAST BEEF WITH MUSHROOM SAUCE
“ROAST” BEEF WITH MUSHROOM SAUCE
Braised Beef:
Beef Sirloin – 500g
Water – 1 Liter
Salt and Pepper to taste
Sauce:
Butter – 1 Tbsp
White Onion (small diced) – 1 Tbsp
Flour – 2 Tbsp
Water – ½ cup
Mushroom Water – ½ cup
Soy Sauce – 1 Tbsp
Cream – 3 tbsp
Salt and Pepper to taste
Brown sugar – 1tsp
How to Cook Roast Beef - The Best Way to Make a Creamy Mushroom Sauce
How to Cook Roast Beef - The Best Way to Make a Creamy Mushroom Sauce
Beef Tenderloin with Mushroom Sauce
Chateaubriand
Filmed in 2007
This EASY recipe is sure to Please.
3 pound chateaubriand (tenderloin roast)
salt and pepper to taste
4 tablespoons butter, separated
1 sprig fresh thyme
2 cups beef broth, separated
8 oz. fresh sliced mushrooms
1 clove garlic
1 cup dry red wine
1/2 cup heavy cream
salt and pepper to taste (for the sauce)
*See video for instructions.
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BEEF TENDERLOIN WITH MUSHROOM SAUCE | Marjorie Barretto
Another easy recipe that the whole family will love! Perfect for Father's Day! Don't forget to take a photo of your dish and tag me on Instagram ❤️
BEEF TENDERLOIN WITH MUSHROOM SAUCE
Ingredients:
- Beef tenderloin, cut into strips
- Doña Elena Pomace Olive Oil
- Canned mushroom soup
- Garlic, minced
- Button mushrooms, sliced in half
- Butter
- Rock salt
- Fresh pepper
- Water
- Evaporated milk (optional)
Procedure:
1. Marinade the beef with salt and pepper only. There is no need to marinade it overnight. Make sure to sprinkle it evenly.
2. Pour the Doña Elena Pomace Olive Oil onto the pre-heated pan and wait until the oil is hot.
3. Sauté the marinated beef in batches until it is half-cooked. If the pan gets watery in-between batches, you may drain the excess water before proceeding. Set the beef aside afterwards.
4. For the sauce, pour Doña Elena Pomace Olive Oil onto the pre-heated pan and saute the minced garlic and butter.
5. Add the canned cream of mushroom soup and button mushrooms and continue to mix well.
6. Add just the right amount of water to make it saucy and not soupy.
7. Season the sauce with salt and pepper to taste.
8. Pour evaporated milk for a more flavorful and milky sauce.
9. Cover the pan and let the sauce simmer.
10. Bring back the beef into the pan to finish its cooking process.
11. Cover the pan and let it simmer for less than 10 minutes.
12. Serve and enjoy!
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