Tonight's Menu
- roast beef with onion gravy
- egg noodles
- green salad
Okay, so I had this big chuck or shoulder or something roast. I don't know, it was a hunk of beef, okay? I seasoned it with salt and pepper and then browned it on both sides before dumping it into a covered casserole dish. Then I chopped an onion (coarsely) and sort of scattered it around the meat. Finally, I mixed together a can of cream of mushroom soup, a packet of dry onion soup mix, a little Worcestershire sauce, and some red wine and poured it all over the roast and onions. Cover, cook at 325 F for about 3-4 hours (depending on how big your hunk o' beef is) and Bob's your uncle.
I had thought the gravy would thin a bit while cooking, but it actually got thicker. That's why I went with noodles instead of mashed potatoes.
I usually do beef roast in the crockpot because you can't screw that up, but I was VERY happy with how this turned out! The meat was fork-tender and really flavorful. Yum!
2 comments:
That sounds very similar to a great stew recipe I have that uses golden mushroom. Because I have mushroom scoffers in this house, I have to puree the stuff, but try golden mushroom soup next time. The gravy is a bit richer.
This sounds like something off "Diners, Dives..." on FoodTV recently. It sounded good then, glad to know it is good.
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