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Mushroom-Stuffed
Roast Beef
Ingredients
2
lb Belle Brook Farms Rump Roast
1/4 cup dry white wine
8 oz fresh mushrooms finely chopped (about 3 cups whole)
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
Preparation
1. 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 in the regrigerator 6-24 hours, turning
bag occasionally.
2. 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. Sitr in onion and mayonnaise or salad
dressing.
3. Remove roast from bag, discarding marinade. Spoon filling into pockets
in roast. Place roast in shallow roasting pan. Bake in a 325 degree oven
for 1-1/4 to 1-1/2 hours or until meat thermometer registers 140 degrees.
Remove from oven. Keep warm.
4. 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 more minute.
To serve,
slice meat between filled pockets. Serve with sauce.
Serves 8.
Call for free
catalog
1-800-830-2354
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Cooking
Tips
Since
Belgian Blue Beef is so lean, you're not cooking fat. It cooks
more quickly and you can use a lower temperature. We recommend
cooking your desired cut to a doneness of rare to medium for optimum
quality.
Roasting
Set oven temperature to 250-275 degrees and use a meat thermometer
to check for doneness at 120-140 degrees. At this point lower
temperature, your roast should take the same amount of time as
ordinary beef that is cooked at a higher temperature.
Pan
Frying / Pan Broiling
High heat only for searing! Then turn the heat down. Remember
Belgian Blue Beef cooks faster than ordinary beef; don't overcook.
Watch your cooking time.
Broiling
Move your rack farther away from the heat source. Broil as ordinary
beef, but shorten the cooking time. Turn the steak a few minutes
sooner and check for doneness.
Grilling
Cook over medium coals at normal rack height, but shorten the
cooking time. Turn the steaks a few minutes sooner ( 1/3 less
time) and check for doneness.
Healthy
eating,
The Jones Family
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