| 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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