Mushroom-Sauced Roast Beef
- 3 lbs beef eye of round roast
- 2 tablespoons dijon mustard
- 1/2 teaspoon black pepper ground
- 3 cups mushrooms fresh
- 4 each scallions, spring or green onions bias-sliced into 1/2 inch pieces
- 1 each garlic cloves minced
- 2 tablespoons butter or margarine
- 1/4 cup flour, all-purpose
- 1/2 teaspoon thyme dried thyme, crushed
- 1 1/2 cup beef stock
- 1/4 cup light cream (half&half) or milk
- 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 325F (160C) 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.
beef, mustard, black pepper, mushrooms, scallions, garlic, butter, flour, thyme, beef stock, light cream
Taken from recipeland.com/recipe/v/mushroom-sauced-roast-beef-1218 (may not work)