Mushroom-Sauced Roast Beef

* Exported from MasterCook *

Mushroom-Sauced Roast Beef

Recipe By : Better Homes and Garden Cookbook
Serving Size : 10 Preparation Time :0:00
Categories : Meats, Fish, Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 beef eye of round roast -- 2-3 pounds
2 tablespoons Dijon mustard
1/2 teaspoon coarsely ground pepper
3 cups fresh mushrooms
4 green onions
<bias-sliced into 1/2 inch pieces>
1 clove garlic -- minced
2 tablespoons butter or margarine
1/4 cup flour
1/2 teaspoon dried thyme -- crushed
1 1/2 cups beef broth
1/4 cup light cream
<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
325 degree 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.

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