| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | servings | ||
INGREDIENTS
| 1/4 | c | Dijon mustard |
| 1 | tb | Ground ginger |
| 1 | Bottom round beef roast; (3 pounds) | |
| 1 | c | Water |
| 1/2 | c | Water; plus |
| 1 | Cube low-sodium beef bouillon | |
| 2 | tb | All-purpose flour |
| 1/2 | ts | Salt |
| 1/4 | ts | Black pepper |
INSTRUCTIONS
PAN GRAVY Cost: $- Preparation Time: 45 minutes Difficulty Level: 1 - Servings: 10 Source: Family Circle "All-Time Favorite Recipes" 1. Combine mustard and ginger in a small bowl. Rub all over meat. Let stand at room temperature 30 minutes. 2. Heat oven to 400F. Place beef on a rack in a flameproof roasting pan. 3. Roast in heated 400 degree oven 50 to 60 minutes or until an instant-read thermometer registers an internal temperature of 145 degrees F for medium- rare or 160 degrees for medium. Let beef stand 10 minutes. Carve into very thin slices; start at pointed end first, but turn meat to make sure you are slicing against grain. 4. Meanwhile, prepare pan gravy: Bring 1 cup water to boiling in a small saucepan and dissolve beef bouillon cube in it. Pour into roasting pan. Add salt and pepper. Place roasting pan over medium heat; cook, stirring, until mixture bubbles and thickens, 3 to 4 minutes. Nutritional Information: (per serving) 243 Calories; 26 g Protein; 14 g Fat; 1 g Carbohydrate; 197 mg Sodium; 86 mg Cholesterol Posted to The Gourmet Connection Recipe Page Newsletter by newsletter@gourmetconnection.com on May 16, 1999, converted by MM_Buster v2.0l.
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