Burgundy Beef with Portobello Mushrooms and Pearl Onions
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
pounds |
beef bottom round roast |
|
2 |
tablespoons |
olive oil |
|
2 |
tablespoons |
flour -- all-purpose |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
ground black pepper |
|
1/4 |
teaspoon |
allspice |
|
1 |
cup |
burgundy wine |
|
1 |
tablespoon |
Worcestershire sauce |
|
1 |
tablespoon |
Dijon mustard |
|
8 |
ounces |
Portobello mushroom, sliced |
|
5 |
ounces |
white pearl onions |
|
2 |
cloves |
garlic -- minced fine |
| Mix together wine, Worcestershire sauce, Dijon mustard, onion and garlic. Add sliced mushrooms and pear onions and let marinate while browning meat. |
| Mix together the flour, salt, pepper and allspice. Coat meat on all sides. Keep reserved flour mixture. |
| Heat pan on high heat and add olive oil. Brown meat on all sides. Transfer to crockpot. |
| Pour wine marinade with mushrooms and
onions over meat. Cook on Low for 8 to 10 hours or High 4 to 6 hours. |
| Remove meat, onions and mushrooms from crockpot. Remove any visible fat from liquid. Place liquid in small saucepan over medium-high heat. Add saved flour mixture and stir until gravy is thickened. Serve over meat and mushrooms or on the side. Makes 4 servings. |
| Per Serving: 587 Calories; 32g Fat (53.6% calories from fat); 52g Protein; 10g Carbohydrate; 2g Dietary Fiber; 159mg Cholesterol; 525mg Sodium. Exchanges: 0 Grain (Starch); 7 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. |