| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Canadian |
Meats |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Peppercorns |
| 1 |
ts |
Dried oregano |
| 3 |
lb |
Inside round roast of beef |
| 2 |
|
Cloves garlic, sliced |
| 1 |
tb |
Vegetable oil |
| 2 |
tb |
Butter |
| 1 |
|
Small onion, finely chopped |
| 2 |
tb |
All-purpose flour |
| 1 |
c |
Beef stock |
| 1 |
c |
Red wine or beef stock |
|
|
Pinch salt |
INSTRUCTIONS
GRAVY:
Between sheets of waxed paper, pound peppercorns with mallet until coarsely
crushed. Mix in oregano; spread out evenly.
Make small slits in roast; insert garlic slice in each. Brush with oil.
Roll in peppercorn mixture to coat all over; place on greased rack in
roasting pan.
Roast in 275°F oven for 2 hours or until meat thermometer registers 140°F
for rare or 160°F for medium. Transfer to warmed platter; tenet with foil
and let stand for 15 minutes. Slice thinly.
Gravy: Meanwhile, in roasting pan, melt butter over medium heat; cook
onion, stirring often, for about 5 minutes or until golden. Stir in flour;
cook, stirring, for 1 minute.
Add beef stock, wine and salt; bring to boil, stirring to scrape up brown
bits. Reduce heat and simmer for about 2 minutes or until thickened.
Strain into sauceboat; pass with meat. Yield: 8 servings Typed in MMFormat
by cjhartlin@msn.com Source: The Canadian Living 20th Anniversary
Cookbook.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on May 4, 1998
A Message from our Provider:
“Jesus: Gateway to the supernatural”